Khao Mun Gai Recipe

Place the chicken pieces in a large stockpot. Add the water, smashed ginger, crushed garlic, white peppercorns, tied scallions, and kosher salt.

Bring the pot to a gentle simmer over medium heat. As soon as it reaches a simmer, reduce the heat to low so the surface is barely moving — do not boil vigorously to keep the meat tender and skin intact.

Simmer gently for 20–25 minutes for thighs (30–35 minutes for a whole chicken) until an internal temperature of 74°C (165°F) is reached and the meat is cooked through.

Carefully transfer the chicken to an ice bath (or a bowl with cold water and ice) for 5–10 minutes to stop cooking and tighten the skin. Reserve the poaching liquid by straining through a fine sieve; this is your clear chicken broth. Taste and season with 2 tbs fish sauce while still hot; keep warm.

While the chicken poaches, prepare the rice. Heat a medium saucepan over medium heat and add the chicken fat (or oil).

Add the minced garlic and sliced shallots. Fry gently until fragrant and golden but not burnt, about 2–3 minutes.

Add the rinsed jasmine rice to the saucepan and stir to coat each grain with the garlic-fat mixture. Toast rice for 1–2 minutes, stirring constantly.

Add 2 cups warm chicken stock (from the poaching liquid), palm sugar, and 1/2 tsp salt. Stir once, bring to a simmer, then cover, reduce heat to low and cook for 12–15 minutes until liquid is absorbed and rice is tender.

Remove from heat and let rest, covered, for 8–10 minutes. Fluff with a fork before serving.

Remove the chicken from the ice bath and pat dry. If you used whole pieces with skin, you may optionally rub a little of the reserved chicken fat on the skin and briefly sear skin-side down in a hot skillet (30–60 seconds) to render and crisp the skin.

Slice the poached chicken into serving pieces (thin slices across the grain for thighs/breast). Keep warm.

In a small bowl combine light soy, oyster sauce, dark soy (if using), rice vinegar or lime juice, sugar, minced garlic, grated ginger, chopped chilies, cilantro stems, and sesame oil.

Whisk until sugar dissolves and taste. Adjust heat (chilies), acidity (vinegar/lime), and salt (soy) to balance sweet-salty-spicy-sour. Keep at room temperature until plating.

Warm small bowls and ladle 120–180 ml of the reserved clear chicken broth into each bowl. Taste and adjust with a little fish sauce and a squeeze of lime if desired.

Place about 1 cup of the fluffy chicken rice on each plate. Arrange sliced poached chicken over the rice.

Drizzle a little dark/sweet soy over the chicken for color and a tablespoon of Pim's secret sauce on the side or spooned lightly over the meat.

Garnish with cucumber slices, cilantro leaves, and a sprinkle of crispy fried garlic/shallots. Serve with lime wedges and additional sauce on the table.