Khao Man Gai

Ingredients

• 1 whole chicken, about 1.3kg (or 6 bone-in thighs)
• 4 slices ginger
• 5 cloves garlic, smashed
• 1 stalk lemongrass, bruised
• 1/2 onion
• 1 tbsp salt
• 1.5 cups jasmine rice, rinsed
• 2 cloves garlic, minced, for the rice
• sliced cucumber, to serve
• cilantro, to serve
• 2 tbsp soy sauce
• 1 tbsp fermented soybean paste (or extra soy sauce)
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1.5 tbsp minced ginger, for the sauce
• 2 cloves garlic, minced, for the sauce
• 2 fresh chilies, chopped

Before you cook

• Fill a large pot with water to cover the chicken and add the sliced ginger, smashed garlic, lemongrass, onion and salt.
• Rinse the rice until the water runs clear.
• Whisk together the soy sauce, fermented soybean paste, rice vinegar, sugar, minced ginger, minced garlic and chilies in a small bowl for the dipping sauce.

Steps

1. Bring the pot of water and aromatics to a bare simmer.
2. Lower the chicken into the pot, breast-side down.
3. Keep the water at a gentle simmer, never a rolling boil, for 30 minutes.
4. Lift the chicken out and plunge it into a bowl of ice water for 5 minutes.
5. Skim 2 tablespoons of fat from the surface of the poaching broth and reserve it.
6. Strain the broth and set it aside.
7. Heat the reserved chicken fat in a saucepan over medium heat.
8. Add the minced garlic and cook for 30 seconds until fragrant.
9. Stir in the rinsed rice and toast it for 1 minute.
10. Pour in enough reserved broth to cover the rice by 1cm.
11. Bring to a boil, then cover and reduce the heat to low.
12. Cook the rice for 15 minutes, then rest off the heat for 5 minutes.
13. Remove the chicken from the ice bath and pat it dry.
14. Carve the chicken into pieces and arrange them over the rice.
15. Serve with the dipping sauce, cucumber slices, cilantro and a small bowl of the reserved broth.