Nong’s Khao Man Gai Chicken and Rice Sauce

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Based on a family recipe, Nong’s Khao Man Gai Chicken and Rice Sauce packs flavor and tradition in every pour. Thick yet pourable, this sauce is savory, tangy and incredibly well balanced. It’s punctuated with visible bits of fresh garlic and ginger—adding a bright zip that balances the rich, salty umami of the soy base. There’s also a pleasant heat, but not so aggressive or overpowering to prevent the layers of flavor in the sauce from shining through. There’s not much that wouldn’t benefit from a good pour of the stuff.

Ingredients

Ingredients: Local soy sauce, water, distilled white vinegar, soybeans, ginger, cane sugar, brown sugar, coconut palm sugar, garlic, chili peppers, pandan leaves
Specifications

Net Weight: 12 ounces
Place of Origin: Portland, Oregon
How to use

In 2003, Nong’s founder Nong Poonsukwattana left Bangkok and arrived in Portland, Oregon, with just $70 in her pocket and two suitcases in her hands.

And a few years later, she shared some of Bangkok with her new home by opening a food cart selling one traditional dish she spent ages mastering: khao man gai. Related to a dish rooted in Chinese and Malaysian cuisine, Thai khao man gai—a comforting boiled chicken and rice plate—is accompanied by a delicious soy-based sauce. Poonsukwattana makes hers using a recipe passed down from her mother.

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HOW TO USE

Delicious on its own, the sauce is ready to give a boost to stir-fries, noodles and rice bowls as is—or it can be doctored up with a few additions to suit your mood and your food. Sliced fresh chilies can add heat, minced shallots heighten its sweet-savoriness, fresh herbs like cilantro lend freshness, and a spoonful of oyster sauce will deepen umami notes. It’s great as a glaze brushed across chicken or pork before tossing on the grill. Try this sauce in our Spicy Stir-Fried Chicken and Snow Peas—just use ¼ cup Nong’s instead of the oyster sauce and gochujang.