NONG'S KHAO MAN GAI
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
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
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
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
CASHEW CHICKEN (KAI PHAT MET MAMUANG HIMAPHAN)
I used this recipe in Thai cooking class. Everybody love this recipe and they want to cook for their family at home.
Provided by Faa3959
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Wash and Dice chicken, pepper, green onion, onion.
- Cut the white part of green onion to small pieces and cut about 1 inch the green part.
- Dice Onion.
- Marinade Chicken with 2 Tbs of Oyster sauce for 30 minutes.
- Fry Chicken with 2 Tbs of oil until The Chicken has no pink anymore.
- Take it out and leave it and drain all the liquid.
- Mix the sauce, mix ketchup, the rest of oyster sauce and vinegar in a bowl.
- Fry garlic with 2 Tbs of oil until golden do not burn. Add onion fry for about 1 to 2 mins, add cashew.
- Add chicken and pepper.
- Add sauce.
- Then add green onion.
- Serve with rice.
Nutrition Facts : Calories 957.8, Fat 69.1, SaturatedFat 13.4, Cholesterol 128, Sodium 1142.5, Carbohydrate 37.5, Fiber 3.7, Sugar 15.7, Protein 51.6
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