1 whole chicken
8 cups chicken stock
3 slices ginger
4 spring onions (scallions), lightly bruised
¼ cup chicken skin and fat trimmings (remove these from the whole chicken or alternatively use some finely diced skin-on chicken thigh)
3 garlic cloves, finely chopped
2 cups jasmine rice
2 coriander (cilantro) roots
1 garlic cloves
½ tsp sea salt
2cm (0.8 inch) piece of ginger, finely chopped
2 tbsp Thai soybean paste*
½ tsp sugar
1 tsp soy sauce
1 tbsp vinegar
1 tsp dark sweet soy sauce (kecap manis)
2-3 birdseye chillies, finely chopped
1 tbsp finely chopped coriander (cilantro)
Very good recipe
Love halal Thai recipe
The sauce is mind blowing!
Love it! The sauce is mind blowing good! I think this can go on any boiled meat! I skipped the soy sauce from the recipe of sauce and have thicker sauce. Super good! Thanks Marion. Love your recipes and love how you love chicken fat, skin and legs! They are the most flavorful part of chicken!
Easy and so tasty chicken & rice!!!
My go-to chicken & rice dish. Tastes just likes the ones sold in the streets of Thailand. I would also sometimes use chicken thighs/legs instead of using a whole chicken which saves me plenty of cooking time.