Thai Rice Chicken

(pic: eatingthaifood)

Ingredients :

2 chicken breasts or thighs
3 cups water
1 tsp salt
2 crushed coriander roots
1 and half cups rice
3 tbsp cooking oil
10 slightly crushed garlic cloves
1 coriander plant, root removed
5 cucumber
For the fermented soybean sauce
3 tbsp fermented soybeans
1 tsp dark soy sauce
1 tbsp vinegar
1 tsp sugar
1 tbsp mature ginger, well pounded
1 chili, well pounded

How To Make :

1. Place the chicken in pot with water, salt, and coriander roots and boil until chicken is done. Skim of froth, and use low heat to get a clear broth. Remove chicken from pot, bone it, and cut into thin slices. Strain the broth.

2. Wash rice, pour off water, and allow to stand a while. Heat oil in frying pan and add garlic. Before garlic browns, add rice and toss for 3 minutes. Spoon rice into a pot, add 2 and half cups of chicken broth, and cook until rice is done.

3. Spoon rice onto plates, arrange chicken slices on top and garnish with coriander. Slice cucumber into quarter-inch rings and put on side of plates. Serve with fermented soybean sauce.

4. To prepare the sauce, first, strain the fermented soybeans and collect the liquid. Pound the solid portion thoroughly and mix with the liquid. Mix in the soy sauce, vinegar, sugar, ginger, and chili. Spoon into small bowl.

(Source : The Best of Thai Cuisine ; Sasamon Kongpan)