A classic Thai dish featuring tender poached chicken served over fragrant, flavorful rice, accompanied by a tangy dipping sauce and fresh cucumber slices. Perfect for a comforting and wholesome meal.
Ingredients
For the Chicken and Broth:
- 1 whole chicken (about 3-4 lbs) or 4-5 chicken thighs
- 8 cups water
- 2-3 slices fresh ginger
- 2 cloves garlic, crushed
- 1 tsp salt
For the Rice:
- 2 cups jasmine rice, rinsed
- 2 tbsp chicken fat or vegetable oil
- 2 cloves garlic, minced
- 2 cups chicken broth (from cooking the chicken)
- 1 tsp salt
For the Dipping Sauce:
- 2 tbsp soy sauce
- 2 tbsp fermented soybean paste (optional)
- 1 tbsp vinegar or lime juice
- 1 tbsp sugar
- 1 red chili, finely chopped
- 1 clove garlic, minced
For Garnish:
- Fresh cucumber slices
- Cilantro sprigs
- Lime wedges
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Serves:
4-6 people
Instructions
- Cook the Chicken:
- In a large pot, combine water, ginger, garlic, and salt. Bring to a boil, then reduce to a simmer. Add the chicken and poach gently for 30-40 minutes until fully cooked.
- Remove the chicken from the broth and let it rest. Reserve the broth for the rice and soup.
- Prepare the Rice:
- Heat chicken fat or vegetable oil in a pot over medium heat. Add minced garlic and sauté until fragrant.
- Add the rinsed rice and stir to coat with the oil and garlic. Pour in the chicken broth and salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15-18 minutes until the rice is tender.
- Make the Dipping Sauce:
- In a small bowl, mix soy sauce, fermented soybean paste (if using), vinegar or lime juice, sugar, chili, and garlic. Stir until well combined.
- Assemble the Dish:
- Slice the chicken into serving pieces. Plate the chicken over the fragrant rice. Add cucumber slices and a sprig of cilantro on the side. Serve with the dipping sauce and lime wedges.
- Optional Soup:
- Serve a small bowl of the reserved chicken broth with a sprinkle of green onions as a side soup.
Nutritional Information (Per Serving):
- Calories: 450 kcal
- Protein: 35g
- Carbohydrates: 45g
- Fat: 12g
- Sodium: 600mg
Notes
- Substitute tofu for the chicken to create a vegetarian version.
- Adjust the dipping sauce ingredients to balance sweet, salty, and tangy flavors to your preference.
- Leftover chicken and rice can be stored in the refrigerator for up to 3 days.
Let me know if you’d like more recipes or tips! 😊