Nong's Khao Man Gai

We used to eat this when we lived in portland and we enjoyed it. We’ve since moved out of state and are glad to see this recipe and the video on all recipes. It’s easy to make, and I’d agree with the others to watch the video to see when they say to “chop” the ginger and other ingredients, that they are in large pieces, not truly chopped up. The chicken broth and other ingredients make the rice so tasty. I will admit I did not make the sauce, but bought it on Amazon. The ingredients in the bottled sauce makes several recipes and has a lot more sugar in it, so maybe that’s what the written recipe is missing. Tastes just like nongs in portland when you use your bottled sauce. I plan on making the sauce from scratch at some point when I go back to the Japanese super market, which had pandan leaves. Though no one knew them as pandan leaves, they knew them as bai teoy. They’re really long and look like thick blades of grass and have a subtle scent. They aren’t necessary but do give the rice a little more flavor and some color. I used a rice cooker and dumped everything in the rice cooker with two cups of rice (not measured cups, but the little cup that comes with my zojirushi rice cooker) and filled up to the 2 line with the chicken broth/stock. So, adjust the rice however you normally make it since you typically do need more liquid than rice. But if you’ve got a rice cooker, just make how you usually would. Delicious recipe that’s again a staple in our house!