A fragrant and comforting dish featuring tender poached chicken served with flavorful ginger-infused rice, fresh cucumber, crunchy bean sprouts, and savory dipping sauces.
Ingredients extracted via AI
whole chickenleekspring oniongingeronioncoriander stalks1 štipka black pepper1 waterthai fragrant ricegarlicvegetable oilchicken fatchili sauce100 ml soy sauce1 štipka sugarcucumberbean sprouts
Procedure generated via AI
Make a flavorful broth by placing the leek, spring onions, a small piece of ginger, onion, coriander stalks, a pinch of black pepper, plenty of cold water, and the whole chicken into a large pot.
Clean the chicken skin by rubbing it with salt, then rinse thoroughly.
Submerge the chicken in the water and bring to a very gentle simmer.
Poach the chicken gently for about 45 minutes until fully cooked, checking doneness by piercing the thickest part to ensure the juices run clear.
Once cooked, remove the chicken from the broth and immediately plunge it into ice water to stop the cooking process and achieve the signature silky skin texture.
Bring the broth back to a rolling boil and simmer for about 30 minutes to reduce and deepen the flavor.
Meanwhile, soak the Thai fragrant rice in cold water for about 15 minutes, then drain.
Make a paste by blending or crushing peeled ginger root and garlic with a little oil.
Heat some chicken fat reserved from the broth in a pan and sauté the ginger-garlic paste until aromatic.
Add the soaked rice to the pan and fry for several minutes until it becomes slightly translucent.