Tom Kha Coconut Samgyetang

Method

1. Wash the glutinous rice, soak it in cold water for 30 min and drain.

   Add in this stepGlutinous (sweet) rice 60 g

2. Bash the lemongrass with the back of a knife and cut it into 5 cm lengths; slice the ginger thinly. Tear the lime leaves, removing the central vein. Put the chicken, water, garlic, ginger, lemongrass, lime leaves and jujubes in a 20 cm pot and bring to the boil on high heat, about 10 min, skimming off the foam.

   Add in this stepBone-in chicken thighs or drumsticks 4Water 1,000 mlGarlic cloves 8Fresh ginger (or galangal) 25 gLemongrass stalks 2Makrut lime leaves 5Dried jujubes (red dates) 4

   high heat

3. Add the soaked rice, turn down to medium-low heat, set the lid ajar and simmer for 30 min, stirring now and then so nothing sticks to the bottom. It is ready when the meat comes away from the bone easily and the rice has broken down, lightly thickening the broth.

   medium-low heat

4. Add the coconut milk and the shiitake, sliced 5 mm thick, and cook on low heat for 8 min more. Coconut milk splits if boiled hard, so keep it at a gentle bubble.

   Add in this stepCoconut milk 200 mlFresh shiitake mushrooms 100 g

   low heat

5. Turn off the heat, stir in the fish sauce and lime juice and taste: salty and sour should balance the creamy richness. Ladle into bowls and top with coriander and thinly sliced chilli. Fish out the lemongrass and lime leaves rather than eating them.

   Add in this stepFish sauce 4 tspLime 1Coriander sprigs 4Bird's eye chillies 1