Ingredients
6
6 servings
- •2 quarts water
- •1 (3 pound) whole chicken
- •1 head garlic
- •1 cup chopped fresh ginger root
- •1 teaspoon salt
- •1 tablespoon sugar
- •1 tablespoon coconut oil
- •1 tablespoon chopped garlic
- •1 tablespoon chopped shallots
- •4 pieces ginger, coarsely chopped
- •2 cups uncooked jasmine rice
- •2 cups chicken broth
- •3 pandan leaves (Optional)
- •⅓ cup peeled, roughly chopped ginger
- •4 red Thai chile peppers
- •½ cup fermented soybeans
- •1 head pickled garlic
- •⅓ cup white vinegar
- •⅓ cup thin soy sauce
- •1 bunch fresh cilantro
- •1 cup cucumber slices
Instructions
- Boil water in a large pot. Place chicken, garlic, ginger, salt, and sugar in the pot. Return to boil and let simmer for 35 minutes. Remove chicken, cover to keep warm, and set aside.
- Heat coconut oil in a rice cooker or heavy-bottomed pot with lid; cook and stir garlic, shallots, ginger, and pandan leaves until golden and aromatic.
- Pour rice into the rice cooker or pot; stir to coat with oil. Stir in chicken broth and set the rice cooker cycle. If using a pot, bring rice to a boil, cover, reduce heat to low, and simmer 15 minutes.
- Combine ginger, red Thai chilies, fermented soybeans, pickled garlic, white vinegar, and soy sauce in a food processor or blender. Pulse until liquefied, but not smooth in texture.
- Debone chicken and cut into 1-inch pieces.
- Place chicken pieces over cooked rice to serve. Top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro. Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 589
- Carbohydrate: 71g
- Fat: 19g
- Fiber: 2g
- Protein: 31g
- Sugar: 4g
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