How to make Pa’s Khao Man Gai? Here’s Chicago Chef Pan Hompluem’s recipe

Pa’s Khao Man Gai (Chicken and Rice)

(Courtesy of Chef Pan Hompluem, Lowcountry Restaurant)

Yield: Serves 4-5

INGREDIENTS:

For the chicken:
1 whole chicken (cleaned)½ tbsp saltEnough water to cover the chickenFor the rice:
2 ½ cups uncooked Thai jasmine rice3 ½ cups chicken broth (from boiling the chicken)¼ cup garlic, mincedChicken fat (rendered from chicken skin)For the soup:
Remaining chicken broth2 cups winter melon or daikon radish, peeled and cut into 2-inch piecesSalt and pepper to tasteFresh cilantro sprigsFor the sauce:
¼ cup ginger, rough chopped by hand¼ cup garlic, peeled and rough chopped by hand5-10 Thai bird chilies, rough chopped1 stalk cilantro roots, rough chopped3 tbsp fermented soy bean sauce2 tbsp white vinegar1 tbsp sugar½ tbsp dark soy sauce¼ – ½ cup chicken broth (to adjust consistency)Garnish:
Cucumber slicesFresh cilantro

DIRECTIONS:

Part 1: Boil the chicken
Clean the chicken thoroughly. Remove any innards if necessary.In a large pot, add enough water to fully submerge the chicken. Bring the water to a boil.Once boiling, reduce heat to low, add the salt, and carefully place the chicken into the water.Cover the pot and simmer on low for 45 minutes until the chicken is fully cooked (internal temperature of 165°F).Remove the chicken from the broth and set aside to cool. Reserve the broth for the rice and soup.Part 2: Cook the rice
Render chicken fat by heating chicken skin in a pan until the fat is released.Sauté the minced garlic in the chicken fat over medium-low heat until golden brown.Rinse the jasmine rice and drain well. Add it to a rice cooker along with the fried garlic, chicken broth and a pinch of salt.Stir the rice to distribute the garlic evenly. Cook in the rice cooker until done. Let the rice sit for a few minutes, then fluff it.Part 3: Prepare the soup
Skim any excess fat from the reserved chicken broth.Bring the broth to a boil and add the winter melon or daikon radish.Season with salt and pepper to taste. Simmer for 10-15 minutes until the vegetables are soft.Add fresh cilantro before serving.Part 4: Make the Sauce
Rough chop the ginger, garlic, chilies and cilantro roots by hand.In a bowl, combine the chopped ingredients with fermented soy bean sauce, vinegar, sugar, dark soy sauce and chicken broth. Adjust the consistency by adding more broth if needed.Stir well and bring the sauce to a quick boil in a small pot to blend the flavors and kill any bacteria. Let it cool and transfer to a serving bowl.To Serve:
Shape the rice into a mound on a plate.Slice the chicken into bite-sized pieces and place it on top of the rice.Garnish with cucumber slices and fresh cilantro.Serve with a side of the chicken broth soup and the dipping sauce.