Nong's Khao Man Gai

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.

• Preparation Time: 60 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 45 mins
• Calories: 589 Calories

Ingredients

• 1 teaspoon salt
• 2 cups chicken broth
• 1 (3 pound) whole chicken
• 2 quarts water
• 1 bunch fresh cilantro
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallots
• 1 tablespoon sugar
• 1 head garlic
• 2 cups uncooked jasmine rice
• 1 tablespoon coconut oil
• 1 cup cucumber slices
• 1 cup chopped fresh ginger root
• 3 pandan leaves
• 4 pieces ginger, coarsely chopped
• 4 red Thai chile peppers
• 1 head pickled garlic
• 0.33333334326744 cup white vinegar
• 0.33333334326744 cup peeled, roughly chopped ginger
• 0.5 cup fermented soybeans
• 0.33333334326744 cup thin soy sauce

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Debone chicken and cut into 1-inch pieces.

Step 6

Place chicken pieces over cooked rice to serve. Top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro. Enjoy!