Chicken and Rice / Kao Mun Kai

1. 1

   Clean well chicken with salt ( use extra salt ) ,rub whole chicken with salt ,clean in runny water,trim unwanted fat ,save some skin to work on rice ..meanwhile soak rice in water ,set aside

2. 2

   On large soup pot add water ,bring to boil,add chicken and another ingredients ,cover lid, after 5 mins of hot boil..spoon the bubbles on surface out ...reduce to low heat then let it simmer until all are soft ,chicken cooked approximately 45 mins

3. 3

   Make dipping sauce ,mix everything together by finely chop and mix or use pestle and mortar

4. 4

   Cook rice,choose large sauce pan ,set on medium heat ,stir in chicken skin with crushed garlic and slices of ginger ,stir until chicken turn brown ,add soaked rice ,stir to mix ,reduce to low heat ,add stock from soup pot one cup of stock from soup ,take out chicken skin ,let rice cook slowly,by cover lid ,this should be done in 15 mins ,open lids and check ..if rice cook heat off ,but still cover lid to make rice more soft

5. 5

   Whole chicken is ready now ,must be tender,can tear apart or chop easily ,take from soup pot ,let it cool enough to chop as your desire

6. 6

   To serve ..one plate of rice and chicken with small bowl of dipping sauce ,one bowl of soup ,garnish with coriander and extra cucumber

* Per serving · 4 servings · Values may vary.