Skip to main content

Thai chicken and rice

Fred Lum/The Globe and Mail

If you use stock base for this recipe, use half the amount of powder that is called for. (Otherwise it will be too salty.) This is my take on chef Nong Poonsukwattana's dipping sauce.

Servings: 6

Ready time: 3 hours, including cooling time

Wine pairings:

For the poached chicken, look for punchy, tropical-fruit flavours on a lean frame that won’t weigh things down. Lively New Zealand sauvignon blanc or Australian semillon work nicely, as do riesling and gewurztraminer. - Beppi Crosariol

Chicken

1 3-pound (1.5-kilogram) chicken

Chicken stock or water to cover

4 slices ginger, smashed

2 green onions, smashed

4 cloves garlic, smashed

1 teaspoon sesame oil

Rice

2 tablespoons oil

1 tablespoon chopped ginger

1 tablespoon chopped garlic

2 tablespoons chopped shallots

2 cups long grain rice (preferably Thai jasmine), rinsed

2½ cups chicken poaching liquid

Dipping sauce

2 red Thai chilies, seeded

1 shallot, peeled, chopped

1/3 cup chopped ginger

3 peeled garlic cloves

1/4 cup reserved chicken stock

2 tablespoons lime juice

1 tablespoon black bean sauce

2 teaspoons fish sauce

1 teaspoon sugar

Method

Place chicken in a large pot. Cover with stock or water. Stir in ginger, green onions and garlic. Bring to boil. Reduce heat to medium low and poach chicken for 30 to 35 minutes or until juices are clear. Remove chicken and immediately immerse in a bowl of ice water to stop the cooking. Reserve stock.; Cool chicken in water, drain and place on platter. Cut into 4 pieces and remove skin and bones. Brush chicken with sesame oil. Slice into small pieces.; Heat oil in heavy pot. Add ginger and garlic and shallots, and sauté for 2 minutes or until fragrant. Add rice and sauté for 1 minute. Pour in liquid and bring to boil. Let boil for 2 minutes, reduce heat to low, cover pot and steam rice for 15 to 20 minutes. Stir and add salt, if needed.; Place all ingredients for dipping sauce in food processor and process until slightly chunky. Place in pot and bring to simmer. Simmer 2 minutes, cool. Serve with chicken.; Serve chicken on a large spoonful of rice. Serve soup on side. Drizzle dipping sauce over chicken. Serve rest of sauce separately.

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨