Thai-Style Chicken and Rice in Ginger Sauce

Name: Thai-Style Chicken and Rice in Ginger Sauce
Total time: 105 min
Yield: 4
Ingredients: 2 quarts water; 1 (3 pound) whole chicken; 1 cup fresh ginger root, chopped; 1 head garlic, separated into cloves; 1 tablespoon sugar; 1 teaspoon salt; 1 tablespoon coconut oil; 4 slices ginger, coarsely chopped; 3 pandan leaves; 1 tablespoon chopped garlic; 1 tablespoon chopped shallots; 2 cups uncooked jasmine rice; 2 cups chicken broth; 4 red Thai chile peppers; 1 head pickled garlic, cloves only; 0.5 cup fermented soybeans; 0.33333334326744 cup ginger, peeled and roughly chopped; 0.33333334326744 cup white vinegar; 0.33333334326744 cup thin soy sauce; 1 bunch fresh cilantro, chopped; 1 cup cucumber slices

A flavorful Thai dish featuring tender chicken atop fluffy rice, all smothered in a savory ginger, chile, soybean paste, and pickled garlic sauce.

Recipe Info

Prep Time

105 min

Difficulty

Easy

Servings

Nutrition

calories589kcal

carbohydrates71g

fat19g

fiber2g

protein31g

sodium2465mg

sugar4g

Dinner Thai

Ingredients

2 quarts water

1 (3 pound) whole chicken

1 cup fresh ginger root, chopped

1 head garlic, separated into cloves

1 tablespoon sugar

1 teaspoon salt

1 tablespoon coconut oil

4 slices ginger, coarsely chopped

3 pandan leaves

1 tablespoon chopped garlic

1 tablespoon chopped shallots

2 cups uncooked jasmine rice

2 cups chicken broth

4 red Thai chile peppers

1 head pickled garlic, cloves only

0.5 cup fermented soybeans

0.33333334326744 cup ginger, peeled and roughly chopped

0.33333334326744 cup white vinegar

0.33333334326744 cup thin soy sauce

1 bunch fresh cilantro, chopped

1 cup cucumber slices

Directions

In a large pot, bring water to a boil. Add the chicken, ginger, garlic, sugar, and salt. Return to a boil, then simmer for 35 minutes. Remove the chicken, cover to keep warm, and set aside.

Heat the coconut oil in a rice cooker or heavy-bottomed pot with lid. Add the chopped ginger, pandan leaves, garlic, and shallots; cook and stir until golden and aromatic.

Add the jasmine rice to the rice cooker or pot; stir to coat with oil. Stir in the chicken broth; set the rice cooker cycle according to manufacturer's instructions. If using a pot, bring the rice to a boil, cover, reduce heat to low, and simmer for 15 minutes.

While the rice cooks, prepare the ginger sauce: In a food processor or blender, combine the Thai chiles, pickled garlic cloves, fermented soybeans, chopped ginger, white vinegar, and thin soy sauce. Pulse until liquefied but not smooth in texture.

Debone the cooked chicken; discard bones. Cut the meat into 1-inch pieces.

Serve the chicken pieces over the cooked rice. Drizzle the ginger sauce all over (or offer on the side). Garnish with chopped cilantro and cucumber slices.