How to make Khao Man Gai by Nong's Khao Man Gai, Portland OR

Cut chicken fat into pieces and heat in a pan to extract oil for about 20 minutes.

Boil water in a large pot, adding 1 teaspoon of salt and 2 teaspoons of sugar.

Add quarter leg chicken to boiling water along with whole garlic, ginger, and tied pandan leaves.

Simmer for 35 minutes after boiling again, keeping the pot covered.

Peel and cut Chinese winter squash, removing seeds and cutting into pieces.

Prep green onion and cilantro for garnish.

Once chicken is cooked, set it aside.

In the same pan with chicken fat, add chopped garlic, shallots, galangal, and ginger to activate the herbs until golden brown.

Transfer the mixture to a rice cooker, add 3 cups of jasmine rice and 3 cups of chicken broth, mix, and cook.

Use the chicken broth to make soup, adding Chinese winter squash and cooking for 15-20 minutes.

Prepare Nong sauce by smashing fermented soybean with garlic and chili, adding soy sauce and vinegar to taste.

Once rice is cooked, stir and let it sit for 5-10 minutes.

Cut the chicken using fingers to remove meat from the bone, keeping it moist and juicy.

Pack rice into a bowl for presentation, add chicken on top, garnish with cucumber, and serve with hot soup.

Equipment Needed

Allergens