Thai Chicken and Rice (Commercial Recipe)

Steps

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1. 1
   Prepare the broth: Bring 5 liters of water to a boil, add coriander roots, 5 cloves of Chinese garlic, 3–4 pieces of old ginger, 25 g of salt, and 30 g of rock sugar for a mellow sweetness.
   ▶ ≈0:35
2. 2
   Add 7 chicken thighs (approximately 1.5 kg) to the broth and gently simmer for 30–40 minutes until fully cooked through. Continuously skim foam from the surface to keep the broth clear.
   ▶ ≈1:00
3. 3
   Once the chicken is cooked and floats to the surface, transfer it to ice water and soak for 10 minutes to keep the meat tender and juicy.
   ▶ ≈1:55
4. 4
   Peel and core the winter melon, add it to the broth. Season the broth with 2 tablespoons of white soy sauce and salt to taste.
   ▶ ≈2:26
5. 5
   Make the dipping sauce: Peel and roughly chop 70 g of ginger, combine with 30 g red chili, 50 g palm sugar, 80 g fermented soybean paste, 4 tbsp white soy sauce, 2 tbsp sweet dark soy sauce, 30 g white vinegar, 40 g water, and 40 g pickled garlic paste. Blend everything until very fine.
   ▶ ≈2:54
6. 6
   Render chicken fat: Fry chicken skin in a pan over medium heat until oil begins to render. Use approximately half of the rendered fat for the rice to avoid excess greasiness.
   ▶ ≈4:21
7. 7
   In the chicken fat, stir-fry 50 g of sliced ginger, 50 g of pounded shallots, 50 g of pounded Chinese garlic, and 20 g of pounded Thai garlic until the aromatics turn golden.
   ▶ ≈5:07
8. 8
   Add 600 g of aged jasmine rice—using aged rather than new jasmine rice ensures the grains remain separate and fluffy. Mix well with the aromatics and stir-fry briefly until the rice grains turn white.
   ▶ ≈6:01
9. 9
   Transfer the stir-fried rice to a rice cooker, add 1 liter of the prepared chicken broth, gently stir to combine, and cook using the normal setting.
   ▶ ≈6:47
10. 10
    While the rice cooks, boil the chicken blood and chicken liver separately in another pot of water. Drain and set aside.
    ▶ ≈7:17
11. 11
    Once the rice is cooked, plate it, top with the tender chicken meat, add winter melon, chicken blood, and liver, garnish with cilantro and scallion greens, and serve with the ginger-chili dipping sauce.
    ▶ ≈7:59