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Khao Mun Gai

Khao mun gai is a favorite street food in Thailand. Succulent poached chicken, winter squash soup, and fragrant jasmine rice flavored with chicken fat and slices of cucumber come together to create this Thai comfort food.

Recipe Servings: 4

Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Gluten Free
Dairy Free


  • 1 young chicken (2–2.5 lbs)
  • 1 gallon water
  • 3 Tbsp salt
  • 2 Tbsp chopped ginger
  • 2 Tbsp chopped garlic
  • 2 pandan leaves
  • 2 cups cubed winter squash


    For Chicken:
  1. Bring water, salt, ginger garlic, and pandan leaves to boil in a large stockpot.
  2. Place chicken in pot and bring to a boil. Cover and simmer for 30 minutes.
  3. To check whether chicken is cooked, poke through the hip joint. It is ready when no blood seeps out; if it does, cook 5–10 more minutes. Cool before carving chicken.
  4. Use a sharp cleaver to cut through chicken meat and bones. Serve chicken on a bed of jasmine rice with slices of cucumber and winter squash soup.
  5. For Soup:
  6. Bring chicken stock to a boil.
  7. Add winter squash and cook for 15–20 minutes until squash is soft.
  8. Add cilantro and green onion. Season with more salt if needed.
  9. Serve sprinkled with ground white pepper.

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