One of Mr. Rojo’s favorite Thai dish that he recently discovered right before we headed to Thailand for our summer trip is Khao Mun Gai (Hainanese Chicken Rice).
This Chinese origin dish is one of the main staple of Thai people. The chicken is boiled in the salted water and the rice is cooked from that chicken stock along with ginger and garlic. Then it will be served up with cucumber and green onion garnish with salted-bean sauce.
With it’s simplicity yet savory taste, no wonder you can find this dish in almost every corner in Thailand.
For the very popular restaurant, this dish might be the only dish they sell and yet there might not be any available seats in the restaurant during the rush lunch hour.
The Scene Behind a Great Dish
Be warned though that most of the time, THIS will be what you will see as well.
The row of cooked chicken hanging by the neck as the cook works efficiently to cut up the chicken. For most, it might seem too gruesome for a lunch scene but for many it’s an easy way to spot your favorite dish.
I don’t know if Mr. Rojo had seen this, would he still try Khao Mun Gai in the first place. But for now, his love for this dish is unwavering.
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{ 16 comments… read them below or add one }
Great photo. That puts the reality of your meal into perspective!
Thank you, Nicole! It’s really put thing into perspective.
I just moved to a town with NO Thai restaurant, so your post is making me very hungry… hanging chickens and all! The next time I DO get to eat Thai, I’m going to have to look for this dish. Thanks for the recommendation!
It might be harder to find this dish here (not typically in any Thai restaurant menu that I have seen so far). Maybe you might have better luck in China town. It has its root from China after all. :)
Truly scrumptious!! I love the simplicity of this and know that rice must taste fantastic cooked in broth with ginger and garlic. YUM!!!
Yup, the smell when the rice is cooking is unbearable.
Not sure I could eat chicken looking at them hanging, but chicken and rice is always a winner.
You are not the first one, Debi. I think Mr. Rojo still had doubt when he saw what behind his favorite dish.
We get so used to turning a blind eye to the origin of the food we eat that once in a while such images have an effect on us. We don’t bat an eyelid when it comes to packaged meats but to see it hanging evokes a response. Well put :)
So true! For me, growing up in Thailand I just used to this scene. I still don’t know why we do that though. You can see chicken, duck and other meat hanging in front of the shop. Maybe to display the ingredients? :)
Yes. I remember seeing the hanging chickens in the past and it scared me away. It wasn’t until one of Amy’s friends cooked it for us for my birthday that I got introduced to the dish. Now the hanging chickens have a Pavlovian effect on me :)
What I like about Asia is nobody is fooling themselves where our food comes from. Here in North America we all pretend that nothing is going on and our chicken comes in freeze dried packages.
So true! I think because the countries in Asia doesn’t have the big food operation like North America. It’s just fresher and come directly from the farm.
Hey Amy,
I eat a plate of Khao Mun Gai from time to time and I think the most important thing about the dish is the accompanying sauce. Should be spicy, lemony, and stocked full of garlic!
I love the way food is always noticeable in Asia, there is no need for a menu in Thailand, you can immediately see what the eatery serves from the outside glass cabinets!
Yes, Mark. The sauce is what make this dish delish!
Ah, this reminds me of the first time I went to Thailand. We wanted to eat authentic Thai food so went to a roadside restaurant where the Thai people were eating. The curry was so spicy I couldn’t eat more than a bite but my husband soldiered on! Great times….