Khao Man Gai (Thai Chicken Rice)

Method

1. Put the water, sliced ginger, half the pandan (tied in a knot) and the salt in a 20 cm pot and bring to the boil over high heat. Lower in the chicken skin side up; when it returns to the boil, turn down to medium-low heat so the surface barely shivers and poach for 25 min, skimming off any grey foam. It is done when a skewer pushed into the thickest part by the bone releases clear juices (74 °C); if they are pink, poach 5 more minutes.

   Add in this stepWater 1,600 mlGinger (for the stock), sliced 20 gPandan leaves (optional) 1Salt 1½ tspBone-in chicken legs or thighs, skin on 550 g

   high heat→medium-low heat

2. Lift the chicken into a bowl of iced water for 10 min; this tightens the skin and makes it glossy and springy. Keep the stock warm on low heat — you need it for the rice and the soup.

   low heat

3. While the chicken poaches, wash the rice in cold water 3 or 4 times until the water runs almost clear, then drain for 10 minutes. Melt the chicken fat in a 16 cm pot over medium-low heat, fry the minced garlic until pale gold and fragrant, add the rice and stir for 3 min until the grains turn opaque and are coated in fat.

   Add in this stepChicken fat (rendered from the skin) or vegetable oil 15 gGarlic (for the rice), minced 3Jasmine rice 180 g

   medium-low heat

4. Add 250 ml of the warm stock and the rest of the pandan and bring to the boil over high heat. Give it one stir, cover, turn down to low heat and cook for 15 min. Turn off the heat and leave it covered for 10 min to steam, then fluff gently from the bottom with a spatula.

   Add in this stepPandan leaves (optional) 1

   high heat→low heat

5. For the sauce, chop the ginger, garlic and chillies very finely or pound them in a mortar. Stir in the tao jiao, light and dark soy sauce, sugar and vinegar until the sugar dissolves. Taste: if it is too salty, loosen it with a spoonful of stock.

   Add in this stepGinger (for the sauce) 15 gGarlic (for the sauce) 2Bird's eye chillies 2Thai fermented soybean paste (tao jiao), or Chinese yellow bean sauce 2½ tbspLight soy sauce 1½ tspDark soy sauce 1 tspSugar 1½ tspWhite vinegar 1½ tbsp

6. Bring the remaining stock back to a simmer over medium heat, add the radish cut into 1 cm half-moons and cook for 10 min, until translucent and a chopstick slides in easily. Taste, add a little salt if needed and scatter over some chopped coriander.

   Add in this stepDaikon radish or winter melon 120 gCoriander (cilantro) 1.5 g

   medium heat

7. Take the chicken off the bone and cut it, skin on, into 1.5 cm slices. Mound the rice on plates, lay the chicken on top and add sliced cucumber and the rest of the coriander. Serve the sauce in a small dish and the soup in a bowl on the side.

   Add in this stepCucumber ½Coriander (cilantro) 3.5 g