Khao man gai

Ingredients

For the chicken and broth

• 1 small whole chicken, about 1.3 kg
• 2 coriander roots or 6 coriander stems
• 4 garlic cloves, crushed
• 1/2 onion, roughly chopped
• 7 cm piece of daikon (optional)
• 1/2 tsp white peppercorns
• 2 slices of ginger
• 1 tbsp fine salt
• About 3 litres water

For the rice

• 400 g jasmine rice, rinsed
• 2 tbsp chopped garlic
• Rendered chicken fat from the trimmings, or oil
• About 700 ml chicken broth from the pot

For the classic sauce

• 2 tbsp chopped ginger
• 2 Thai chillies
• 3 tbsp fermented soybean paste (taojiew)
• 1 tbsp sugar
• 1 to 2 tbsp dark soy sauce
• 1 tbsp soy sauce
• 1 tsp white vinegar

To serve

• 1 cucumber, sliced
• Coriander

Method

1. Make the broth Put the aromatics and the water in a large pot and simmer for 20 minutes.
2. Render the fat Trim the excess fat from the chicken and cook it in a wok or pan over a low heat for 20 to 30 minutes until the fat has rendered.
3. Poach the chicken Season the broth with the salt, lower the whole chicken in and keep the water at about 77°C, below a simmer, for 40 to 50 minutes. The breast must reach 74°C and the thigh 80°C. Lift out and cool.
4. Cook the rice Fry the garlic in the rendered fat for 1 to 2 minutes until golden, add the rinsed rice and stir for 2 to 3 minutes. Add about 700 ml of the broth, bring to the boil, cover and cook on a low heat for about 15 minutes. Rest, covered, for 10 minutes.
5. Make the sauce Pound or blend the ginger, chillies, soybean paste, sugar, soy sauces and vinegar until smooth.
6. Serve Carve the cooled chicken, serve it over the rice with cucumber, coriander, the sauce and a small bowl of hot broth.

Food safety

Chicken must reach 74°C in the breast and 80°C in the thigh, with juices running clear and no pink. Wash hands, boards and knives after handling raw chicken. Cool leftovers quickly and reheat until piping hot.