Name: Khao Man Gai (Chicken and Rice)
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 4 to 6 servings
Ingredients: 1 whole chicken, trimmed and fat reserved; 1 radish; 1 teaspoon salt; 14 slices fresh ginger; 13 cloves garlic; 1 bundle fresh cilantro; 5 teaspoons sugar; 3 cups jasmine rice; 13 ounces fermented soybean paste; 2 cups sweet soy sauce; 1 cup white vinegar; 1/3 cup seasoning soy sauce, such as Golden Mountain; 4 Thai chiles; 1 cucumber, sliced

Directions

Bring 1 gallon of water to a boil in a stockpot; add the whole chicken, radish, salt, 7 slices ginger, 7 cloves garlic, 1/4 bundle cilantro and 2 teaspoons sugar. Simmer at medium heat until the chicken is cooked through, 20 to 30 minutes. Pull out the chicken and allow to rest for 15 minutes, then debone. Set the chicken broth aside.
Preheat a wok to medium-high heat; add the chicken fat, 3 cloves garlic, 3 slices ginger and the jasmine rice and saute until light brown. Remove to a rice cooker and add the amount of reserved chicken broth as indicated by the cooker instructions. Cook until the rice is complete.
Add to a blender the fermented soybean, sweet soy sauce, white vinegar, seasoning soy sauce, Thai chiles, 1/2 bundle cilantro, remaining 4 slices ginger, 3 cloves garlic and 3 teaspoons sugar; blend until fine.
Plate the jasmine rice, sliced chicken, cucumber and remaining cilantro, then serve with cooked chicken broth. Add a slice of radish from chicken broth.