30-Minute Thai Roast Chicken Rice | Crispy Garlic Rice & Spicy Sauce

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Preheat oven to 250°C. Heat oil in a pot and sauté ginger and garlic until fragrant.
   ▶ ≈0:40
2. 2
   Add washed and drained jasmine rice, ensuring all grains are submerged. Pour in chicken stock.
   ▶ ≈1:28
3. 3
   Bring to a boil, then reduce heat to low. Cover with lid and steam for approximately 10–12 minutes until rice is cooked. Let rest for about 10 minutes with the lid on to fluff up.
   ▶ ≈1:52
4. 4
   Rub chicken thighs with oil and salt. Place in the preheated oven at 250°C and roast for approximately 18 minutes until the skin is crispy and golden.
   ▶ ≈2:08
5. 5
   Using a mortar and pestle, crush coriander roots, garlic, and salt together. Add ginger and continue crushing.
   ▶ ≈2:56
6. 6
   Stir in Thai yellow soybean paste, vinegar, sugar, Thai soy sauce, and dark sweet soy sauce. Mix until well combined.
   ▶ ≈3:28
7. 7
   Add sliced chillies to achieve desired spice level. Stir in sliced coriander stems (reserve leaves for garnish). Sauce is ready.
   ▶ ≈4:40
8. 8
   Plate the fluffy rice, drizzle with Thai sauce, top with roasted chicken, and serve with cucumber slices. Garnish with coriander leaves.
   ▶ ≈5:12