Nong's Khao Man Gai


  • 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
  • 3pandan leaves(Optional)
  • ⅓ cup peeled, roughly chopped ginger
  • 4red Thai chile peppers
  • ½ cup fermented soybeans
  • 1 head pickled garlic
  • ⅓ cup white vinegar
  • ⅓ cup thin soy sauce
  • 1 bunch fresh cilantro
  • 1 cup cucumber slices
  • Directions

  • 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!

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