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Nong’s Khao Man Gai Chicken and Rice Sauce $16.95

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.

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