Cooked - Nong's Khao Man Gai - New Recipe

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Nong's Khao Man Gai

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6.0

2 quarts water

1 (3 pound) whole chicken

1 cup chopped fresh ginger root

1 head garlic

1 tablespoon sugar

1 teaspoon salt

1 tablespoon coconut oil

4 pieces ginger, coarsely chopped

3 pandan leaves

1 tablespoon chopped garlic

1 tablespoon chopped shallots

2 cups uncooked jasmine rice

2 cups chicken broth

4 red Thai chile peppers

1 head pickled garlic

0.5 cup fermented soybeans

⅓ cup peeled, roughly chopped ginger

⅓ cup white vinegar

⅓ cup thin soy sauce

1 bunch fresh cilantro

1 cup cucumber slices

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; simmer for 35 minutes. Transfer chicken to a plate, cover to keep warm, and set aside.
Heat coconut oil in a rice cooker or heavy-bottomed pot. Add 4 pieces chopped ginger, pandan leaves, 1 tablespoon garlic, and shallots; cook and stir until golden and aromatic.
Add rice to rice cooker or pot; stir to coat with oil. Stir in chicken broth; set rice cooker cycle according to manufacturer's instructions. If using a pot, bring chicken broth to a boil, cover, reduce heat to low, and simmer 15 minutes.
Meanwhile, combine Thai chiles, pickled garlic, fermented soybeans, ⅓ cup ginger, vinegar, and soy sauce in the bowl of a food processor or blender; pulse until liquefied but not smooth.
Debone chicken; discard bones. Cut meat into 1-inch pieces.
Place chicken pieces over cooked rice; top with Thai chile sauce or serve sauce on the side. Garnish with cilantro and cucumbers.

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