Nong's Khao Man Gai

Nong's khao man gai (chicken and rice) recipe comes with a ginger, Thai chile, fermented soybean paste, pickled garlic, soy sauce, and vinegar sauce.

• 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

Debone chicken; discard bones. Cut meat into 1-inch pieces.

Step 2

Bring water to a boil in a large pot. Add chicken, 1 cup ginger, 1 head garlic, sugar, and salt to the pot. Return to a boil; simmer for 35 minutes. Transfer chicken to a plate, cover to keep warm, and set aside.

Step 3

Heat coconut oil in a rice cooker or heavy-bottomed pot. Add 4 pieces chopped ginger, pandan leaves, 1 tablespoon garlic, and shallots; cook and stir until golden and aromatic.

Step 4

Add rice to rice cooker or pot; stir to coat with oil. Stir in chicken broth; set rice cooker cycle according to manufacturer's instructions. If using a pot, bring chicken broth to a boil, cover, reduce heat to low, and simmer 15 minutes.

Step 5

Meanwhile, combine Thai chiles, pickled garlic, fermented soybeans, 1/3 cup ginger, vinegar, and soy sauce in the bowl of a food processor or blender; pulse until liquefied but not smooth.

Step 6

Place chicken pieces over cooked rice; top with Thai chile sauce or serve sauce on the side. Garnish with cilantro and cucumbers.