This recipe is an easier way to enjoy this wildly popular Thai street food: Kao Mun Gai or Hainanese chicken rice! The traditional way to make Hainanese chicken rice recipe is a bit of a project, but for this version, I use chicken pieces instead of whole chicken, so cooking time is greatly reduced. Then I also cook the chicken and the rice together in the same pot so it’s even faster! If you have some chicken stock on hand, it can really be a quick and easy dinner on a weeknight!
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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