| Ingredients: 1 4-pound chicken, fryer 12 Cup(s) water 1 2-inch piece, cut into medallion ginger 6 smashed garlic clove 2 Tablespoon(s) salt 2 Cup(s) jasmine rice, white 1 minced shallot 1/4 Cup(s) thai soy bean paste 1/4 Cup(s) vinegar, white 1/4 Cup(s) soy sauce 2 Tablespoon(s) sugar 3 Clove(s) minced garlic 2 minced Chilies, Thai red 2 sliced scallions |
Directions:
In a large pot, add water, ginger, garlic, salt, and the whole chicken, with breast side up. Bring to a boil, cover and let simmer for 25 to 35 minutes. Remove the chicken from the pot and leave in a covered bowl to rest. Reserve 3 cups of the broth for cooking the rice. Rinse and drain the rice. In a large sauce pan, heat 1 tablespoon of oil and add shallot, 1 2-inch piece of ginger, 2 minced garlic cloves, and .25 teaspoon of salt. Cook for about two minutes to flavor the oil. Add the rice to the saucepan, stir to combine and coat the rice with oil and cook for another two minutes. Add the three cups of reserved broth to the rice. Bring to a simmer, then reduce heat to low and cover. Let simmer on low for 20 minutes while covered. Turn off the heat and let remain covered for another 10 minutes. Make the sauce In a bowl, combine soy bean paste, vinegar, soy sauce, sugar, garlic, chilies, (1 tsp grated) ginger. Whisk to dissolve the sugar and set aside. Carve the chicken Shred the dark meat and slice the breast. Remove the skin. Serve the broth and garnish with scallions. Serve the chicken over the rice. Garnish with cucumber and cilantro. Drizzle with sauce. |