The Ultimate Thai Chicken Rice Recipe (วิธีทำข้าวมันไก่) & Street Food Documentary
Are you ready to make this Thai chicken rice recipe (วิธีทำข้าวมันไก่) yourself? Get more details and instructions here:
Khao man gai (ข้าวมันไก่), is the Thai version of the widely popular Hainanese chicken rice dish, available around Southeast Asia. In Thailand, it’s usually considered a street food dish, and in Bangkok you can’t walk more than a few feet without noticing the next chicken rice street food vendor. There are a couple of parts to any plate of khao man gai (ข้าวมันไก่), boiled chicken, rice cooked with chicken broth, chicken soup, and finally the sauce.
In this Thai street food adventure and chicken rice recipe, I also decided to include an extra part, serving the dish exactly the way you’ll find it when you’re in Thailand. This is not only a recipe, but a full food adventure, from start to finish. So keep watching this video all the way to the end, and join me on this epic food journey for the Thai style of Hainanese chicken rice.
Ok, so the first part of this khao man gai recipe (วิธีทำข้าวมันไก่) is to go to the market or the supermarket and buy yourself some chicken. I just went to the local market, bought 4 chickens and brought them home. I’m not sure exactly how you’ll be able to buy your chickens, but in Thailand I bought them with their heads on and the organs in-tact. So the first thing I had to do was wash and rinse the chicken, and then take out the organs. You want to be a bit careful, and try to make sure nothing breaks when you’re fishing them out, because that could cause the chicken to get bitter. Anyway, once you’ve done that, just wash out the chicken again, and it’s time to boil the chickens. You want to boil the chicken for probably about 35 - 45 minutes, my 4 chickens took about 45 minutes. The Hainanese chicken rice recipe usually says to plunge the chickens into ice water after they are finished boiling, but in Thailand, this is usually not the case, and the chickens are usually just left to sit and cool down.
Next part of this street food recipe is the rice. First you need to deep fry a bunch of garlic in either chicken oil or vegetable oil, rinse your uncooked rice, and then put the fried garlic into the rice. Instead of using water to cook the rice, we’ll be using the fresh chicken broth. Then just cook your rice normally in the rice cooker. The Thai version of chicken rice sauce is a little different from the Singapore and Chinese version. It’s heavy on ginger and chilies, and made with fermented soy bean sauce. Take all the ingredients and then just blend them up, bring it to a boil, and your khao man gai sauce is good to go. For the chicken soup, you basically just take the broth, skim off all the oil, and boil it again. You can add in as much salt and pepper to your liking, and then chop up a winter melon or daikon radish, boil it in the soup, and the final step is to toss in a handful of cilantro. These four parts of the khao man gai recipe (วิธีทำข้าวมันไก่) are ready, and the next thing to do is just assemble a Thai street food style plate.
My favorite part is putting it all together and serving it. Take a bowl of rice, put it on a plate, then slice off some chicken and cut it into strips. Then serve the chicken rice with a bowl of soup on the side, and sauce on the side. In this video, I then hung up the chickens on my food cart, and headed over to our friends house to serve them the dish. It was quite a lot of fun, and I thoroughly enjoyed serving khao man gai!
If you check out the full recipe here I’ve included two versions of it - the first is for the exactly proportions and amounts of ingredients that I used in this giant 4 chicken sized recipe. But I also included another recipe (written in the box), where I reduced the ingredients to just 1 chicken - so that if you’re not cooking for a whole party, you can still make this recipe for a smaller group. However, if you want to do 4 chickens, I think you should!
Again, for all the directions for the recipes, go here:
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Babe wanted egg fried rice ????
Recipe
Ingredients
- 500g cooked rice (I like to use a long grain rice and it’s better if it’s a day old because it’s dryer)
- 3 eggs, beaten
- 3 spring onions, sliced thin 3/4 of the way up the green end
- 200g frozen peas
- 1 tsp sugar
- 1/2 tsp MSG (optional)
- 1/2 tsp white pepper
- 2 tbsp soy sauce
- 3 tbsp grapeseed oil (peanut or canola also work well)
- 1 tsp sesame oil
Method
This recipe is slightly different to how I did it in the video because I'm very aware that not many people have a proper high heat wok burner in their home, and if you do have a proper wok burner at home you probably don't need me to teach you how to cook this dish. Also, worth mentioning this happens very fast so make sure you have everything ready before you start cooking.
1. In a hot wok, heat the oil until it’s smoking.
2. Cook the egg (this will happen quickly) then take the egg out and leave to one side. Heat the rest of the oil.
3. Add the rice and spring onion to the wok and toss.
4. Then, add the peas and rest of the seasonings apart from the sesame oil.
5. Cook the rice for 3-4 minutes or until it’s just starting to toast and you can tell it’s hot all the way through (this might take 6-7 minutes if your burner is not very powerful).
6. Next add the sesame oil and toss once more.
7. Plate and enjoy by itself or with another side dish like my sweet and sour pork recipe.
BETTER THAN TAKEOUT AND EASY! Chinese Chicken Fried Rice Recipe
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This chicken fried rice recipe takes 15 minutes to make. It's absolutely delicious and everybody loves it- no doubt about that. Sometimes maybe you don’t know what to cook for dinner, this is it! It is better than your local take out fried rice AND healthier.
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**INGREDIENTS FOR THE CHICKEN FRIED RICE [serve 1-2]**
**For the chicken marinade**
- 150 grams of chicken
- 1 tsp of corn starch
- 1 tsp of soy sauce
- 1 tsp of vegetable oil
- a pinch of baking soda(NOT BAKING POWDER Sorry for the audio mistake in the video)
**FOR THE STIR FRYING**
- 2 eggs
- 3 tbsp oil
- 2 cups of cooked rice
- 1 tbsp of minced garlic
- 1/4 cup of red onion
- 1/3 cup of green beans
- 1/2 cup of carrot
- 1/4 cup of spring onion
**FOR THE SEASONING**
- 1 tbsp of light soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 2 tsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce:
- 1/4 tsp of salt or to taste
- pepper to taste
**HOW TO MAKE CHICKEN FRIED RICE**
- Cut the chicken into small pieces. Mix it with 1 tsp of corn starch, 1 tsp of soy sauce, 1 tsp of vegetable oil and a pinch of baking soda. Set it aside for 30 minutes.
- Crack 2 eggs. Beat it well.
- Heat up the wok. Add about 1 tbsp of vegetable oil. Give it a toss, so the bottom is coated nicely.
- Wait until there is smoke coming out. Pour in the egg. Will take about 30-50 seconds to get the it fluffy. Break it into small pieces and set it aside.
- Add more oil into the same wok. Heat it up and add in the chicken. Saute it about 1 or 2 minutes. Then push it to the side so you have room for the vegetables. Dump in all your veggies, which are 1 tbsp of minced garlic, 1/4 cup of onion, 1/3 cup of green beans and 1/2 cup of carrot. Stir-fry for 2 to 3 minutes.
- When the onion should be transparent, Add some salt to taste. Mix it well.
- Take it out.
- Next is the rice. Loosen up the rice before frying.
- Turn on the gas to high, Heat up the wok for about 15 seconds. Then add 2 tbsp of vegetable oil. Put in the rice right after that. Use your spatula to break down the big pieces.
- You need to stir fry this for 3-5 minutes. Then add in our seasoning, 1 tbsp of light soy sauce, 2 tsp of dark soy sauce.
- Now you really got to mix this. Do it fast. Because the wok is hot, the liquid will evaporate quickly- then you will never get to mix it evenly. Once can not see white rice, add in all the ingredients. Veggies, meat, oh and the egg...
- Toss everything together. Give them about 2 minutes to be infused with each other.
- Add in the spring onion right before serving.
Hope you enjoy! If you have any questions, just post a comment.
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