Best Kaw Man Kai Recipes

NONG'S KHAO MAN GAI

Nong's Khao Man Gai image

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.

Provided by nongskhaomangaiallrecipe

Categories World Cuisine Recipes Asian Thai

Time 1h45m

Yield 6

Number Of Ingredients 21

Ingredients

2 quarts water
1 (3 pound) whole chicken
1 head garlic
1 cup chopped fresh ginger root
1 teaspoon salt
1 tablespoon sugar
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
⅓ cup peeled, roughly chopped ginger
4 red Thai chile peppers
½ cup fermented soybeans
1 head pickled garlic
⅓ cup white vinegar
⅓ cup thin soy sauce
1 bunch fresh cilantro
1 cup cucumber slices

Steps:

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, white 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!

Nutrition Facts : Calories 589.1 calories, Carbohydrate 70.9 g, Cholesterol 63 mg, Fat 19.2 g, Fiber 2.2 g, Protein 31.2 g, SaturatedFat 6.3 g, Sodium 2465.1 mg, Sugar 3.8 g

KAW MAN KAI

Kaw Man Kai image

This is a dish of chicken, stewed in seasoned water and served with jasmine rice and a delicious dipping sauce. It is traditionally a breakfast dish. I learned it from a chef who spent a lot of time in Thailand and offered cooking classes at a local culinary school.

Provided by Mama__B

Categories Whole Chicken

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 whole broiler-fryer chicken
1 tablespoon maggi seasoning, sauce
1 tablespoon nam pla or 1 tablespoon soy sauce
1 medium onion, cut in half
3 slices gingerroot
cooked jasmine rice
1 tablespoon brown bean sauce
1 tablespoon garlic, minced
1 tablespoon cilantro roots, minced
2 chilies, chopped
2 tablespoons oil
1 teaspoon vinegar
1/2 cup sweet soy sauce

Steps:

Rub the chicken with the sauces inside and out. Stuff the ginger and onion inside the chicken and immerse it in water. Bring it to a boil and simmer for 40. minutes.
Remove the chicken from the heat and allow it to cool. Retain the stock to make jasmine rice, if desired.
For the sauce: Heat the oil. Stir fry the bean sauce, garlic and cilantro root.
Pour into a bowl and add the soy sauce, vinegar and chilies.
To finish - Mold the rice in a bowl, slice the chicken and place on top of the rice.
Serve with the sauce and garnish with cucumber slices.

Nutrition Facts : Calories 290.7, Fat 20.8, SaturatedFat 5.4, Cholesterol 86.2, Sodium 255.7, Carbohydrate 3, Fiber 0.4, Sugar 1.3, Protein 21.9