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Ingredients

• ✓ fermented soybean
• cucumber
• cilantro
• soy sauce
• white vinegar
• ginger
• garlic
• thai chile pepper
• chicken broth
• jasmine rice
• shallot
• garlic
• pandan leaf
• ginger
• coconut oil
• salt
• sugar
• garlic
• ginger root
• chicken
• water

Instructions

1. 1 Bring water to a boil in a large pot. Add chicken, 1 cup ginger, 1 head garlic, sugar, and salt to the pot. Return to a boil; simmer for 35 minutes. Transfer chicken to a plate, cover to keep warm, and set aside.
2. 2 Heat coconut oil in a rice cooker or heavy-bottomed pot. Add 4 pieces chopped ginger, pandan leaves, 1 tablespoon garlic, and shallots; cook and stir until golden and aromatic.
3. 3 Add rice to rice cooker or pot; stir to coat with oil. Stir in chicken broth; set rice cooker cycle according to manufacturer's instructions. If using a pot, bring chicken broth to a boil, cover, reduce heat to low, and simmer 15 minutes.
4. 4 Meanwhile, combine Thai chiles, pickled garlic, fermented soybeans, 1/3 cup ginger, vinegar, and soy sauce in the bowl of a food processor or blender; pulse until liquefied but not smooth.
5. 5 Debone chicken; discard bones. Cut meat into 1-inch pieces.
6. 6 Place chicken pieces over cooked rice; top with Thai chile sauce or serve sauce on the side. Garnish with cilantro and cucumbers.

By nongskhaomangaiallrecipe