Nong's Khao Man Gai Recipe - Allrecipes.com
Nong's Khao Man Gai Recipe
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Nong’s Khao Man Gai Chicken
See how one determined cook turned a tasty Thai dish into a recipe for success. See more
  • READY IN hrs

Nong's Khao Man Gai

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  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.
  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.
  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.
  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.
  5. Debone chicken and cut into 1-inch pieces.
  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!
Kitchen-Friendly View
  • PREP 1 hr
  • COOK 45 mins
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Feb 20, 2012

I believe there is a mistake in this recipe. Proportion of broth to rice. For two cups of rice, there should be FOUR cups of broth. Otherwise, too dry and uncooked. Almost every rice recipe requires two parts liquid/broth to one part rice. Otherwise, PRIMO. I actually went to the trouble to find all the 'exotic' ingredients. Portland OR has a great Thai-oriented grocery called Lily's Market. If you have an Asian community in your community, you should be able to find these ingredients. The panda leaves, shown as optional, are incredibly aromatic and like nothing else. When you smell them, you realize you've been exposed to them in every Thai restaurant you've ever been in.

 
Mar 05, 2012

This doesn't taste like the Khao Man Gai you'd buy from the restaurant. And, the rice that comes out of this recipe isn't really oily. The name "Khao Man Gai" translates to Rice from Chicken Fat. Also, when cooking the rice if you're chopping the garlic, look at the video to see how they should be chopped. They're chopped in big slivers vs. chopped pieces. When I cooked the rice, we used 3 cups of broth vs. 2 cups of broth and it came out good. Not too wet or dry. The food came out good, but I'd stick to buying this instead.

 

6 Ratings

Jul 24, 2013

A variation of this has become a staple of my diet; easy, delicious, and cheap. I substitute legs or thighs if available, and then use the broth from cooking the chicken to cook the rice instead of this other process. I also add fish sauce. The rice ratio here (1 water/broth:1 rice) is for fresh rice--that's my theory as to why Nong's is so good--for OK jasmine rice that isn't particularly fresh use a 1.5:1 or 2:1 ratio.

 
Aug 31, 2012

Excellent! Amzaing flavor!

 
Nov 05, 2013

It turned out great! My husband and I followed the recipe, but adjusted the chicken broth and rice ratio to 1.5:1, as some previous reviews have suggested. We also used the same broth that the chicken was cooked in to cook the rice.

 

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Nutrition

  • Calories
  • 601 kcal
  • 30%
  • Carbohydrates
  • 73.8 g
  • 24%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 31.8 g
  • 64%
  • Sodium
  • 2467 mg
  • 99%

* Percent Daily Values are based on a 2,000 calorie diet.

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