Comments on: Classic Hainanese Chicken Rice (Khao Man Gai)

By: Noah

Noah — Fri, 14 Mar 2025 04:12:01 +0000

My Thai in-laws love when I cook your recipes. I’m making kao mun gai for the first time. I think we usually eat it with the Hainan style sauce. One thing that confused me is the recipe card doesn’t call for any ginger in the sauce. I’m glad I watched your video because it shows 2 tablespoons of ginger is included. I just thought I’d give you a heads up since it looks like that might be missing from the recipe!

Thank you. I love your website and cooking videos!

By: Chen

Chen — Thu, 27 Feb 2025 18:01:38 +0000

thank you for the recipe Pailin. it was 10/10 !

By: Pailin Chongchitnant

Pailin Chongchitnant — Fri, 16 Aug 2024 23:28:14 +0000

In reply to Junaidi. I haven't had that issue before on a few different models...it seems odd that it should trigger the rice cooker to go off so quickly!

By: Pailin Chongchitnant

Pailin Chongchitnant — Fri, 16 Aug 2024 23:26:40 +0000

In reply to Michael. Yes, but that will change the flavour and green and red chilies do not taste the same. I prefer red.

By: Michael

Michael — Thu, 08 Aug 2024 20:33:23 +0000

Hello, can green Thai chilies be used instead of red Thai chilies for sauce 2 (spicy and sour dipping sauce)?

By: Junaidi

Junaidi — Sun, 04 Aug 2024 04:09:05 +0000

Hi Pailin, long time viewer here. Ive noticed a problem when cooking the rice in a rice cooker with the hot broth. Heat tricks the rice cooker metal element and itll think the rice is done and stops the cooking. So i have to wait for the broth to cool first. But thats just my rice cooker model, others may have a different experience.

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 08 Jun 2024 23:41:55 +0000

In reply to Dani D. So glad to hear, thanks for the review!

By: Dani D

Dani D — Wed, 05 Jun 2024 21:46:52 +0000

Wow. This was truly amazing. I cannot believe the texture of the chicken. Literally melts in your mouth. We have loved every recipe so far. Thank you!

By: Steve

Steve — Mon, 23 Oct 2023 01:53:43 +0000

We made this today and loved it, wondering “is this dish ever served without the sauce(s)?”, as that would be a far more… mellow flavor. We made the classic sauce to serve with it, and were blown away.

By: PK

PK — Tue, 05 Sep 2023 17:23:35 +0000

Great true recipe. It's important to scale this based on the weight of your chicken. Usually have to triple it because our birds are almost always more than 7 lbs. Delicious.

By: Nina

Nina — Sun, 14 May 2023 09:41:19 +0000

Best Hainanese chicken rice recipe ever. And the video was so helpful the first time I made it. My family love this one and ask for it often.

By: Hendrik

Hendrik — Tue, 07 Feb 2023 20:48:04 +0000

I do like this really much, though it is a bit convoluted and takes about 2h to make - and that's with only one sauce. Such a difference from the everpresent fried chicken or cooked-to-bland-straw chicken.

I skin the bird and add the skin to the stock from the get go. Also I simmer the stock for 30', 20' don't really do much.

By: Robert

Robert — Tue, 22 Dec 2020 07:19:10 +0000

This one takes time. The chicken is cooked low & slow, resulting in a tender, juicy bird. The chicken itself is a bit bland, so the dipping sauce (she gives recipes for 2, you need at least one) is crucial. The rice, cooked in the broth created when cooking the chicken, is nicely flavored.