Nong's Khao Man Gai

Nong's Khao Man Gai

nongskhaomangaiallrecipe 0

"Thai native Nong Poonsukwattana worked her way up from Portland kitchens, refining her recipe for khao man gai, saving her money and eventually landing her own spot within Portland's highly competitive food cart scene."


1 h 45 m servings 601 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 601 kcal
  • 30%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 73.8g
  • 24%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 2467 mg
  • 99%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Debone chicken and cut into 1-inch pieces.
  6. Place chicken pieces over cooked rice to serve. Top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro. Enjoy!
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  1. 8 Ratings


I believe there is a mistake in this recipe. Proportion of broth to rice. For two cups of rice, there should be FOUR cups of broth. Otherwise, too dry and uncooked. Almost every rice recipe requ...

This doesn't taste like the Khao Man Gai you'd buy from the restaurant. And, the rice that comes out of this recipe isn't really oily. The name "Khao Man Gai" translates to Rice from Chicken F...

A variation of this has become a staple of my diet; easy, delicious, and cheap. I substitute legs or thighs if available, and then use the broth from cooking the chicken to cook the rice instead...

Excellent! Amzaing flavor!

This is a fabulous recipe that has become a regular in our household. There is in fact an error in rice to water ratio. I use 2 cups rice to 3 cups broth that the chicken cooked in and it comes ...

It turned out great! My husband and I followed the recipe, but adjusted the chicken broth and rice ratio to 1.5:1, as some previous reviews have suggested. We also used the same broth that the...