Nong's Khao Man Gai

Name: Nong's Khao Man Gai
Prep time: 60 min
Cook time: 45 min
Yield: 6
Ingredients: 2 quarts water; 1 (3 pound) whole chicken; 1 head garlic; 1 cup chopped fresh ginger root; 1 teaspoon salt; 1 tablespoon sugar; 1 tablespoon coconut oil; 1 tablespoon chopped garlic; 1 tablespoon chopped shallots; 4 pieces ginger, coarsely chopped; 2 cups uncooked jasmine rice; 2 cups chicken broth; 3 pandan leaves (Optional); 1/3 cup peeled, roughly chopped ginger; 4 red Thai chile peppers; 1/2 cup fermented soybeans; 1 head pickled garlic; 1/3 cup white vinegar; 1/3 cup thin soy sauce; 1 bunch fresh cilantro; 1 cup cucumber slices

⏱️ Ready in 1h 45m 🥄 Prep 1h 🔥 Cook 45 min 👥 6 servings 👁️ 5 views

Thai native Nong Poonsukwattana worked her way up from Portland kitchens, refining her recipe for khao man gai, saving her money and eventually landing her own spot within Portland's highly competitive food cart scene.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 1h

Cook 45 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 589

% Daily Value*

Total Fat 19.2g 25%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 2465mg 107%

Total Carbohydrate 70.9g 26%

Dietary Fiber 2.2g 8%

Total Sugars 3.8g

Protein 31.2g 62%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Boil water in a large pot.

Place chicken, garlic, ginger, salt, and sugar in the pot.

Return to boil and let simmer for 35 minutes.

Remove chicken, cover to keep warm, and set aside.

Heat coconut oil in a rice cooker or heavy-bottomed pot with lid; cook and stir garlic, shallots, ginger, and pandan leaves until golden and aromatic.

Pour rice into the rice cooker or pot; stir to coat with oil.

Stir in chicken broth and set the rice cooker cycle.

If using a pot, bring rice to a boil, cover, reduce heat to low, and simmer 15 minutes.

Combine ginger, red Thai chilies, fermented soybeans, pickled garlic, white vinegar, and soy sauce in a food processor or blender.

Pulse until liquefied, but not smooth in texture.

Debone chicken and cut into 1-inch pieces.

Place chicken pieces over cooked rice to serve.

Top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro.