This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Thai Ginger Chicken (Gai Pad King)
Adrienne's Tom Ka Gai
Kobete Chicken
Tom Ka Gai (Coconut Chicken Soup)
Chicken Bog
more »
Top Related Articles
Thai Cuisine
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Cutting Up a Whole Chicken
Perfect Fried Chicken
Chinese Food
Rice
Finger-Lickin' Chicken Dippers
Japanese Cuisine
Deboning a Chicken Thigh
Related Collections
Canned Chicken Broth and Stock
Fresh Cucumbers
Summer Fruits and Vegetables
Thai Chicken
Canned Food Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Nong's Khao Man Gai

By: nongskhaomangaiallrecipe

"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."

Rate/Review | Read Reviews (2)

Watch this Recipe

Prep Time:
1 Hr

Cook Time:
45 Min

Ready In:
1 Hr 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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:
1/3 cup peeled, roughly chopped ginger
4 red Thai chile peppers
1/2 cup fermented soybeans
1 head pickled garlic
1/3 cup white vinegar
1/3 cup thin soy sauce
Garnish:
fresh cilantro (optional)
cucumber slices (optional)

Directions

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!