Khao Man Gai

Instructions

1. 1

   Bring water to a boil in a large pot with salt, smashed garlic, sliced ginger, and cilantro roots.

2. 2

   Add the whole chicken, reduce heat to a gentle simmer, and poach for 35-40 minutes until cooked through.

3. 3

   Remove chicken from broth and plunge into ice water to stop cooking and firm up the skin.

4. 4

   Skim the chicken fat from the surface of the broth and reserve.

5. 5

   In a rice cooker or pot, sauté the rice in chicken fat for 2 minutes until fragrant.

6. 6

   Add 2 cups of the chicken broth to the rice and cook until fluffy.

7. 7

   For the sauce, blend or mix together fermented soybean paste, minced ginger, minced garlic, Thai chilies, soy sauce, rice vinegar, and sugar.

8. 8

   Slice the poached chicken and serve over the fragrant rice with cucumber slices.

9. 9

   Drizzle with the ginger-garlic sauce and garnish with fresh cilantro and green onions.

10. 10

    Serve with a small bowl of warm chicken broth on the side.