Khao man kai

What to get ready

• Whole free-range chicken 1.2 kg
• Rice 400 g
• Ginger 80 g
• Garlic 16 cloves
• Thai soybean paste 80 g
• Cucumber 2
• Coriander 40 g
• Chilli 8

Method

1. 1 Boil the chicken with crushed ginger over low heat for 30 minutes, avoiding a rolling boil to prevent the skin from cracking.
2. 2 Remove the chicken from the boiling water and immediately immerse it in ice water to make the skin crispy, then chop it into pieces.
3. 3 Sauté minced garlic and ginger in chicken fat, then add the rice and stir-fry until the grains are glossy.
4. 4 Cook the rice using the chicken broth to infuse it with a sweet and rich flavor.
5. 5 Prepare the dipping sauce: Thai soy sauce, ginger, garlic, chili peppers, and vinegar; serve with cucumber and cilantro.