Nong's Thai Chicken and Rice (Khao Man Gai)

1. 1

   Bring water to a boil in a large pot. Add chicken, 1 cup ginger, 1 head garlic, sugar, and salt to the pot. Return to a boil, then simmer for 35 minutes. Move the chicken to a plate, cover to keep warm, and set aside.

2. 2

   Heat coconut oil in a rice cooker or a heavy-bottomed pot. Add 4 pieces chopped ginger, pandan leaves, 1 tablespoon garlic, and shallots; cook and stir until golden and fragrant.

3. 3

   Add rice to the rice cooker or pot and stir to coat with the oil. Stir in chicken broth; set the rice cooker cycle according to the manufacturer's instructions. If using a pot, bring the chicken broth to a boil, cover, reduce the heat to low, and simmer for 15 minutes.

4. 4

   Meanwhile, combine Thai chiles, pickled garlic, fermented soybeans, 1/3 cup ginger, vinegar, and soy sauce in a food processor or blender; pulse until liquefied but not completely smooth.

5. 5

   Remove the bones from the chicken and discard them. Cut the meat into 1-inch pieces.

6. 6

   Place the chicken pieces over the cooked rice; top with Thai chile sauce or serve the sauce on the side. Garnish with cilantro and cucumbers.

• Calories 776.14 kcal High
• Protein 45.39 g Good Source
• Carbs 88.01 g Moderate
• Total Fat 24.03 g High
• Saturated Fat 4.67 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 128.72 mg High
• Sodium 1419.75 mg High
• Fiber 9.16 g Good Source
• Sugar 16.86 g High
• Added Sugar 13.23 g High
• Calcium 119.9 mg Low Source
• Iron 0.43 mg Low Source
• Potassium 107.11 mg Low Source
• Vitamin A 253.73 mcg_rae Good Source
• Vitamin C 26.37 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅