Khao Man Gai

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. Set aside.

2. 2

   Finely chop 4 cloves of garlic and 1 inch of ginger. Slice the cucumber and set aside.

3. 3

   In a pot, bring 6 cups of chicken broth to a boil. Add the chicken breasts and reduce to a simmer. Poach for 15 minutes or until cooked through. Remove and let rest.

4. 4

   In another pot, heat 2 tablespoons of chicken broth and sauté the remaining 2 cloves of garlic and 1 inch of ginger until fragrant.

5. 5

   Add the rinsed rice to the garlic-ginger mixture, stirring to coat. Add 4 cups of the chicken broth, bring to a boil, cover, and simmer for 15 minutes or until the rice is tender.

6. 6

   While the rice is cooking, prepare the dipping sauce by mixing soy sauce, rice vinegar, sriracha, 1 teaspoon of sugar, and 1 teaspoon of salt in a small bowl. Adjust seasoning to taste.

7. 7

   Thinly slice the cooked chicken breasts.

8. 8

   Serve the chicken over the garlic-ginger rice, garnished with sliced cucumber and cilantro. Serve with dipping sauce on the side.