Khao Mon Gai (Thai-style Hainanese Chicken and Rice)

Recipe Card


  • 3 skin-on chicken thighs or breast, trimmed of excess fat
  • Kosher salt, to taste.
  • Freshly ground black pepper, to taste.
  • 1 cup jasmine rice, rinsed well
  • 2 tablespoon fresh ginger, minced
  • 1 tablespoon garlic, minced fried in olive oil
  • 1 (14 oz) jar EPIC Homestyle Savory Chicken Bone Broth
  • Cucumbers, sliced for garnish



  • 1 inch knob fresh ginger
  • 3 cloves of garlic
  • 2 thai chilis
  • 3 tablespoons Thai soybean paste (or Korean soybean paste)
  • 1 tablespoon sugar
  • 2 tablespoons dark sweet soy sauce
  • 2 tablespoons vinegar
  • 1/4 cup cilantro stems, chopped
  • 1 tablespoon soy sauce


  • Step 1

    Rub the chicken generously with salt and pepper on all sides.

  • Step 2

    Trim off bits of excess skin and keep aside.

  • Step 3

    In a cold pan on medium low heat render the fat from the chicken skin. Once rendered, remove chicken skin and add in chopped ginger to fat and lightly saute.

  • Step 4

    Add in jasmine rice and toast until slightly brown. Mix in fried garlic and add to rice cooker. Top with pieces of chicken thigh and Epic’s Bone Broth until the liquid reaches the first line of your index finger from the top of the rice.

  • Step 5

    Turn the rice cooker on and let it cook. For the sauce, pound together garlic, ginger, and thai chili. Then add in sugar and cilantro stems. Then mix in remaining ingredients and serve with chicken, rice, and cucumber slices.