Nong’s Khao Man Gai
Nong Poonsukwattana, a Thai native, climbed the ranks in Portland kitchens, honing her khao man gai recipe, diligently saving funds, and ultimately securing a spot in the fiercely competitive food cart scene in Portland.
Ingredients
Chicken
- 2 quarts water
- 1 (3 pound) whole chicken
- 1 head garlic
- 1 cup chopped fresh ginger root
- 1 teaspoon salt
- 1 tablespoon sugar
Rice
- 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)
Sauce
- ⅓ cup peeled, roughly chopped ginger
- 4 red Thai chile peppers
- ½ cup fermented soybeans
- 1 head pickled garlic
- ⅓ cup white vinegar
- ⅓ cup thin soy sauce
Garnish
- 1 bunch fresh cilantro
- 1 cup cucumber slices
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. Enjoy!
Nutrition
Calories: 589kcalCarbohydrates: 71gProtein: 31gFat: 19gSaturated Fat: 6gCholesterol: 63mgSodium: 2465mgPotassium: 550mgFiber: 2gSugar: 4gVitamin C: 9mgCalcium: 96mgIron: 5mg
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