Khao Man Gai

Ingredients

Quantities are for one portion.

• 1 tbspchicken fat (or vegetable oil)
• 1 tbspgluten-free soy sauce (or tamari)
• 20 gcucumber, sliced
• salt to taste
• 2slices fresh ginger
• 70 gdry jasmine rice
• 1garlic clove, crushed
• 150 gchicken leg (bone-in), skin-on)

Method

1. Poach the chicken leg gently in a pot of salted water along with one slice of ginger until fully cooked.
2. Remove the chicken, let it cool slightly, and keep the cooking broth.
3. In a separate pot, heat the chicken fat or vegetable oil. Fry the remaining slice of ginger and the crushed garlic.
4. Add the raw, rinsed jasmine rice to the fat, stirring to coat the grains.
5. Pour the hot chicken cooking broth over the rice instead of water. Cover and steam until the rice is greasy, fragrant, and tender.
6. Slice the poached chicken leg meat off the bone.
7. Serve the sliced chicken on a mound of the savory ginger rice, garnished with fresh cucumber slices and a small dish of soy sauce on the side.