1 winter melon, cut into 1x2-inch pieces (optional)
For the rice:
2 cups good Jasmin rice
2 cups chicken broth
For the sauce (about 1 cup):
6 tablespoons Soybean Paste
1 tablespoon Dark Sweet Soy Sauce
2 tablespoons sugar
1 tablespoon minced ginger
½ tablespoon minced garlic
2 tablespoons finely chopped fresh Thai chilis
2 tablespoons of fresh lime juice
Side and garnish:
cucumber slices
cilantro (optional)
Instructions
Add the chicken, onion, garlic, celery, cilantro, salt, pepper to a large pot, add water enough to cover the chicken. Bring it to a boil and lower the heat to low and let it simmer until the chicken is cooked. About 20-30 minutes. Skim foam off the top but leave most of the fat.
Make the rice. Wash the Jasmin rice in tap water in the rice cooker bowl. Use your hand and gently swirl the rice in the water, get rid of the starch water and repeat 5-6 times until the water is clear. Try to get rid of the water as much as you can, as we'll be using broth instead.
Add chicken broth to the rice, try to get all the fat from the top in. Cook the rice in the rice cooker.
If you can find daikon or winter melon, add them to the broth. Simmer and let them cook until soft but not mushy.
Make the sauce. Mix minced garlic, ginger, Thai chilis, sugar, Dark Sweet Soy Sauce, Soybean Paste and lime juice in a bowl. Taste it. It should taste salty, sweet and tangy. If you use a different brand of Soybean paste, it might be saltier than mine. Start with less and add later, if needed.
Take the chicken out of the broth and let them cool down a little bit. Carefully take the skin off and remove the chicken from the bone. Cut the chicken into pieces. Serve with rice, broth and cucumber slices. Garnish with some cilantro (optional). Enjoy!
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/khao-man-gai-thai-chicken-and-rice/