Kao Mun Gai Thai Style Recipe

Oily Rice Chicken or Kao Mun Gai is one of the most delicious dish in Real Thai Cuisine. It’s so simple to make but the flavour is phenomenal. Inherited from the world famous Chinese Cuisine twisted with a taste of Thai creates this perfect meal for anytime of the day.

Oily Rice | Kao Mun


  1. Thai Jasmine Rice | 2 and 1/2 cups
  2. Slice Ginger | 2 – 3 slices
  3. Garlic | 2 cloves
  4. Sugar | 1 teaspoon
  5. Salt | 1/2 teaspoon
  6. Oily chicken stock | 2 and 1/2 cups

Start by rinsing the rice in cold water. In a hot pan add oil, ginger, and garlic followed by the rice we just rinsed. On medium heat continue to stir the rice until the colour changes from clear to cloudy white and then add a bit of our chicken stock ( use the oily part on the top ) continue to stir until the rice starts to stick together. Pour rice into a rice cooker. Add chicken stock using the oily part of the top to about 1.5 centimetres above the rice. Turn on the rice cooker and set to cook.



  1. Chicken | 1 free range chicken
  2. Coriander Roots | 2 – 3 roots
  3. Garlic | 4 – 5 small cloves
  4. Whole Pepper | 1 teaspoon
  5. Wombok | 3 big leaves slice into chunks

Combine coriander roots, garlic, and black pepper in a pesto and mortar until it be comes a rough paste. Bring the water to the boil and add our paste. Add sliced ginger and wombok followed the chicken. Bring to boil and let simmer.

Salted Soybean Sauce


  1. Grated Ginger | 2 tablespoon
  2. Thai Chilli | As much as you like
  3. Salted Soybean | 2 tablespoon
  4. Dark Soy Sauce | 1 teaspoon
  5. Sugar | 1 teaspoon

Blitz all the ingredients in a blitzer ( Food processor ) and taste. Done.

Chef’s Tip

  1. Use Free Range Chicken. They are more tender and doesn’t have the unpleasant smell of caged chickens.
  2. Always use fresh young Ginger for the sauce.
  3. Add slice ginger and the oily part of the chicken stock to cook rice.
  4. Use a rice cooker! Trust me.

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