How to make it
7 steps. Take it one step at a time.
Rub the whole chicken
Rub the whole chicken with salt to clean the skin, then rinse thoroughly with cold water. Reserve any large pieces of yellow fat from the cavity area.
Place the chicken
Place the chicken in a large pot. Add 4 garlic cloves, half of the ginger slices, and coriander roots. Fill with enough water to cover the chicken. Bring to a boil, then immediately reduce to a gentle simmer (around 185°F / 85°C). Cook for 40-50 minutes until the chicken is cooked through.
50 minRemove the chicken and plunge it
Once cooked, remove the chicken and plunge it into an ice bath for 5 minutes to stop the cooking and make the skin firm. Remove, drain, and brush with a little oil to prevent drying. Keep the chicken broth in the pot.
5 minIn a pan, render the reserved chicken fat
In a pan, render the reserved chicken fat over medium heat until liquid (or use oil). Sauté 3 minced garlic cloves until fragrant. Add the washed jasmine rice and stir for 2 minutes to coat the grains in the fat.
2 minTransfer the rice
Transfer the rice to a rice cooker and add the chicken broth (use the amount required by your rice cooker, usually a 1:1.5 ratio). Cook until fluffy.
20 minPrepare the sauce
Prepare the sauce: finely mince the remaining garlic, ginger, and Thai chilies. Combine with fermented soybean paste, sugar, vinegar, and dark soy sauce in a small bowl. Adjust seasoning as needed.
Slice the chicken
Slice the chicken into bite-sized pieces. Serve over the fragrant rice with a side of cucumber slices, a small bowl of the clear chicken broth, and the dipping sauce.
A little kitchen wisdom
Using a whole chicken provides the best flavor and enough fat for the rice. If you cannot find coriander roots, use the bottom stems of a cilantro bunch. The dipping sauce is the heart of this dish; adjust the chilies to your preferred heat level.
