Nong's Khao Man Gai

Ingredients

• Servings: 6
• 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 vinegar
• 1/3 cup thin soy sauce
• garnish:
• fresh cilantro (optional)
• cucumber slices (optional)

Recipe

Cook Time: 45 mins Ready Time: 1 hr 45 mins


• 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, 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!