Grilled Khao Man Gai Onigiri with Tao Jiao Mayo

Method

1. Bring the water, ginger and part of the salt to the boil in a 18 cm pot over high heat, then add the chicken. When it returns to the boil, turn down to medium-low heat and poach for 16 min. Cut into the thickest part; when there is no pink left, lift the chicken out to cool and keep the stock.

   Add in this stepWater 800 mlGinger, sliced 12 gSalt 0.6 tspBoneless chicken thighs 200 g

   high heat→medium-low heat

2. Wash the rice until the water runs clear and drain for 10 minutes. Melt the chicken fat in a pot on medium-low heat, fry the garlic for 1 minute, add the rice and stir for 1 more minute. Add 220 ml of stock and the rest of the salt; when it boils, cover, turn down to low heat and cook for 15 min, then turn off the heat and steam for 10 min. Short-grain rice is sticky enough to hold its shape.

   Add in this stepChicken fat or vegetable oil 10 gGarlic, minced 2Short-grain rice 180 gSalt 0.4 tsp

   medium-low heat→low heat

3. Shred the cooled chicken finely with your fingers and mix with the mayonnaise, half the tao jiao, the spring onions and chilli. It should taste savoury and a little spicy to stand up to the rice.

   Add in this stepMayonnaise 2 tbspThai fermented soybean paste (tao jiao), or miso 1¼ tspSpring onions, finely sliced 1Bird's eye chilli, finely chopped (optional) 1

4. Let the rice cool until you can handle it, then divide it into 4 equal portions. Wet your hands, flatten a portion in your palm, put a spoonful of filling in the middle, close the rice around it and press firmly into a 2.5 cm thick triangle. Press well, or it will crumble in the pan.

5. Mix the light soy sauce with the remaining tao jiao to make a glaze. Heat the oil in a 24 cm non-stick frying pan on medium heat and cook the onigiri until golden and crisp on both sides. In the last minute, brush both sides with the glaze and cook briefly to toast it. It takes about 6 min in total; cook in batches if the pan is crowded.

   Add in this stepVegetable oil 1½ tspLight soy sauce 1½ tspThai fermented soybean paste (tao jiao), or miso 1¼ tsp

   medium heat

6. Cut the nori into strips to fit, wrap them around the onigiri and serve warm straight away. Wrap just before eating so the nori stays crisp.

   Add in this stepNori sheets 1