How to Make Nong's Khao Man Gai - A Step-by-Step Guide

Nong's Khao Man Gai is a classic Thai dish that has gained popularity around the world for its simple yet delicious flavors. This dish consists of poached chicken served over fragrant rice, with a side of tangy dipping sauce and a refreshing cucumber garnish. Nong's Khao Man Gai is a perfect example of how a few humble ingredients can come together to create a satisfying and deeply flavorful meal.

Originating from Thailand, this dish has become a staple in many Thai restaurants and st...

Read more

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 (Optional)
  • ⅓ cup peeled, roughly chopped ginger
  • 4 red 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

Information

  • Prep Time: 1 hr
  • Cook Time: 45 mins
  • Total Time: 1 hr 45 mins
  • Servings: 6
  • Yield: 6 servings

  • 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!
  • Nutrition

    589 cal.

    • Total Fat: 19g
    • Saturated Fat: 6g
    • Cholesterol: 63mg
    • Sodium: 2465mg
    • Total Carbohydrate: 71g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 31g
    • Vitamin C: 9mg
    • Calcium: 96mg
    • Iron: 5mg
    • Potassium: 550mg