Khao Mun Gai

Ingredients

• 1.5 kg chicken
• 400 g jasmine rice
• 40 g ginger
• 6 cloves garlic
• 2 pandan leaves
• 3 tbsp soybean paste
• 4 bird's eye chili
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 cucumber
• 20 g cilantro

Steps

1. Simmer chicken with ginger, garlic, and pandan in 3 L water for 40 minutes.
2. Rest off heat 20 minutes, reserve stock.
3. Sauté rice in chicken fat with minced garlic and ginger.
4. Cook with reserved stock until fluffy.
5. Chop chicken into serving pieces, skin down.
6. Blend chilies, garlic, soybean paste, soy, vinegar, and a little stock into the dipping sauce.
7. Plate rice, chicken, cucumber slices, and sauce.
8. Serve a small bowl of clear broth on the side.