Khao Mun Kai

Serve 4


1 whole chicken 

2 tbsp Nikky’s Gluten Free Sauce

3 clove of garlic, peeled 



4 cups jasmine rice

¼ cup vegetable oil 

1.5” fresh ginger, sliced 

5-6 cloves garlic

¼ cup Nikky’s Stir Fry sauce

8 cups chicken stock 



¼ cup Nikky’s Black Soy Sauce

2 tbsp Nikky’s Hot sauce

.5” fresh ginger, chopped 

3 cloves garlic, chopped

1-2 habanero peppers, chopped 


Cucumbers, sliced

Cilantro, chopped


Rinse chicken. Set aside. In a large pot, add four quarts of water, add chicken to water, bring to a boil and cook at a high simmer for 40 minutes to an hour.


Rinse the jasmine rice, drain and set aside.


In a wok over medium heat, add oil , sliced ginger, and garlic. Stir to release the fragrance Put the rinsed rice into wok. Stir to mix the garlic, ginger, and oil into the rice. Add ¼ cup of Nikky’s Stir Fry sauce and mix well. Turn off the heat


Transfer the rice mixture into a rice cooker. Then add chicken stock and turn on the rice cooker and cook. 


Dipping sauce:

In a small bowl, mix Nikky’s black soy sauce and Nikky’s Hot sauce. Stir well and add chopped ginger, chopped garlic, and habanero.  Serve with cooked sliced chicken, a bed of the steamed rice, garnished with cilantro and cucumber Also serve with a cup of the chicken broth, and a generous dish of the sauce. Enjoy!