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Nong's Khao Man Gai
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Prep Time:
60 minutes
60 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
105 minutes
105 minutes
Renowned chef Nong Poonsukwattana perfected her famous khao man gai dish in Portland before opening her own sought-after food cart.
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
- 0.33333334326744 cup peeled, roughly chopped ginger
- 4 red Thai chile peppers
- 0.5 cup fermented soybeans
- 1 head pickled garlic
- 0.33333334326744 cup white vinegar
- 0.33333334326744 cup thin soy sauce
- 1 bunch fresh cilantro
- 1 cup cucumber slices
Instructions:
- Bring a large pot of water to a boil. Add chicken, garlic, ginger, salt, and sugar. Return to a boil, then simmer for 35 minutes. Remove chicken, cover to keep warm, and set aside.
- In a rice cooker or heavy-bottomed pot with lid, heat coconut oil. Cook and stir garlic, shallots, ginger, and pandan leaves until golden and aromatic.
- Add rice to the rice cooker or pot and gently mix to ensure each grain is coated with oil. Incorporate chicken broth and start the rice cooker cycle. For a pot, bring the rice mixture to a boil, cover, reduce heat to low, and let it simmer for 15 minutes.
- In a food processor or blender, blend ginger, red Thai chilies, fermented soybeans, pickled garlic, white vinegar, and soy sauce until liquified with a slightly coarse texture.
- Prepare the chicken by removing the bones and cutting it into 1-inch pieces.
- Arrange chicken pieces on a bed of cooked rice, drizzle sauce over the top (or serve on the side), and sprinkle with fresh cucumbers and cilantro for a delicious presentation. Enjoy your meal!