Nong's Khao Man Gai
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
56
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
1360 g
Whole Chicken1 tsp
Salt1 tbsp
Sugar1 tbsp
Coconut Oil1 tbsp
Shallot (chopped)2 cups
Jasmine Rice (uncooked)2 cups
Chicken Broth1 cup
Soybeans (fermented)1 cup
White Vinegar1 cup
Thin Soy SauceDirections:
1
Boil water in a large pot
2
Place chicken, garlic, ginger, salt, and sugar in the pot
3
Return to boil and let simmer for 35 minutes
4
Remove chicken, cover to keep warm, and set aside
5
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
6
Pour rice into the rice cooker or pot; stir to coat with oil
7
Stir in chicken broth and set the rice cooker cycle
8
If using a pot, bring rice to a boil, cover, reduce heat to low, and simmer 15 minutes
9
Combine ginger, red Thai chilies, fermented soybeans, pickled garlic, white vinegar, and soy sauce in a food processor or blender
10
Pulse until liquefied, but not smooth in texture
11
Debone chicken and cut into 1-inch pieces
12
Place chicken pieces over cooked rice to serve
13
Top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro
14
Enjoy!