Chicken Soup Pot
2 Chicken Thighs
2 litres Water
2 cloves garlic,
2 coriander roots,
1/2 teaspoon peppercorn,
1 teaspoon salt,
1/2 Tablespoon light soy sauce
2 rock sugar (about 1 teaspoon worth)
2 of 1-inch chunks of white radish or winter melon
Rice Pot
1 clove garlic, minced
1 coriander root, minced
1 teaspoon ginger, minced
1 cup Old crop Jasmin rice
Sauce
2 Tablespoons of soy bean paste (Tao Jiaw)
2 Tablespoons of finely chopped ginger
1 Tablespoon of finely chopped garlic
1/2 Tablespoon of granulated sugar
2 Tablespoons of fresh lime juice
2 Tablespoons of water
1 Tablespoon of finely chopped coriander stem (keep the fresh leave to top the plate when serve)
(optional but recommended 1 Tablespoon of finely chopped Thai chili)
In a big soup pot of 1.5-2 liter of water, add 2 cloves garlic, 2 coriander roots, 1/2 teaspoon peppercorn, 1 teaspoon salt, 2 rock sugar (about 1 teaspoon worth), and bring to a boil.
Trim excess fatty skin off the chicken thigh into small bits and put it in the heavy bottom pot that will be used to cook the rice.
When the water in the big soup pot is boiling, gently place the chicken thighs in and reduce the heat to medium low, lid half close, and leave to simmer for 25 minutes. This pot should contain high enough water to cover the thighs completely (not too wide of the pot)
When the chicken is cooked, remove from heat.
In the heavy bottom pot with the fatty skin bits, add couple table spoons of water and cook until all water evaporates and chicken fat is rendered out the oil. Keep stirring and fry it up until the bits start to brown. Meanwhile, quickly wash the rice and place in a sieve to drain completely.
Add minced ginger, coriander roots, and garlic and fry until fragrant. Add the rice and fry until coated with the chicken fat, scarp the bottom of the pot to make the flavor bits mixed well into the rice.
Add 1 1/4 cup of the chicken broth from the soup pot into the rice pot. Stir and scrap the bottom making sure everything i mixed well. Cover and cook the rice over low heat for 15 minutes.
(The ratio of rice to liquid is about 1:1.2 or up to 1:1.5 for harder rice such as brown rice)
