Thai Chicken on Rice with Hot Yellow Bean Sauce
– 4-5 cups water
– 1 teaspoon salt
– 1 jasmine rice
– 1 pinch ground pepper
– 7 cloves garlic
– 10 sprigs cilantro
– 1 chicken breast
– 2 cups winter melon, cut Optional
Remove bone and skin from the chicken. You can remove the bone and skin later. But the chicken will be easier to slice when the cooked. Add the bone, skin and breast to 4-5 cups of water on high heat. If you have extra bones, skin and fat, add them for extra flavor. Leave the lid off for a clear soup. Add garlic to the soup. Also, add cilantro roots or leaves, salt and pepper. When water starts to boil, turn heat down to let the broth simmer. Remove the chicken breast when cooked.
Cook rice with the chicken broth. The ratio of rice to water is one to one. Add some of the garlic cloves along with the broth. If your broth is very lean, you may want to add a tablespoon of oil. After all, kow mun gai means rice cooked in chicken’s fat. If you are cooking the rice in a rice cooker, you know what to do; just add rice and chicken broth. If you are cooking rice in a regular pot, when the water boils, turn down the heat to the lowest heat available on your stove. Close the lid and let it cook until tender. It should take about 15 minutes or so.
To serve, put rice on a plate and top with sliced chicken. Add sliced cucumber. Sprinkle cilantro on top of chicken and soup. Serve with hot yellow bean sauce in a small bowl and a separate bowl of soup.