Khao Mun Gai (Thai Chicken and Rice)

Ingredients

• whole chicken1 (about 1.5 kg)
• jasmine rice400 g, rinsed until water runs clear
• ginger1 thumb for broth + 2 tbsp grated for sauce
• garlic1 whole head, smashed + 4 cloves for sauce
• cilantro roots or stemsa small bundle
• pandan leaves2, knotted (optional)
• salt2 tbsp
• fermented soybean paste (tao jiao)3 tbsp
• thai bird's eye chilies4, minced
• dark soy sauce2 tbsp
• rice vinegar2 tbsp
• sugar1 tbsp
• cucumber1, sliced
• cilantroa small handful, for garnish

Steps

1. 1

   Rub and stuff the chicken.

   Rub the chicken inside and out with salt, then rinse. Stuff the cavity with the thumb of ginger, the head of garlic, and cilantro roots.

2. 2

   Poach the chicken.

   Lower the chicken into a pot just big enough to hold it. Cover with cold water by 2 cm, add pandan if using, and bring to a bare simmer. Skim the foam.

3. 3

   Poach the chicken gently.

   Poach at the gentlest simmer until a thigh reads 73 C / 165 F, about 35 minutes for a 1.5 kg bird. Lift out and plunge into ice water for 5 minutes to set the skin and stop the cooking.

4. 4

   Toast rice and cook with broth.

   Skim the fat off the top of the broth. Use 2 tbsp of that fat to toast the rice in a saucepan for a minute, then add 600 ml of the broth and cook the rice covered until tender.

5. 5

   Make the chili-ginger sauce.

   Pound the 4 cloves of garlic, grated ginger, and chilies in a mortar, then stir in soybean paste, dark soy, vinegar, and sugar. Loosen with 2 tbsp of broth.

6. 6

   Carve and plate the chicken.

   Carve the chicken into bite-sized slices, bones and all. Plate over the rice with cucumber, cilantro, a small bowl of clear broth on the side, and the sauce.