1 whole chicken, preferably a capon (red chicken) from a small farm, raised without hormones, or any other full-of-taste chicken
Water to cover
2 cilantro roots
1 tsp. salt
White pepper to taste
1 1/2 cups rice
1 cilantro stalk
3 tbsp. oil (peanut or vegetable) or chicken fat
Cucumbers (small kirbies are a good choice)
10 cloves smashed garlic
Small slice of winter melon
Bean sauce condiment (see recipe below)
1. Gently simmer the chicken with the water, salt, white pepper and cilantro roots until chicken is cooked. Do not boil. Skim the scum off the surface to ensure a clear broth. Remove chicken pieces from the broth and let cool. When cool, debone the chicken and slice against the grain thinly.
2. Wash the rice. Set aside.
3. In a medium pot, saute the garlic in the oil until fragrant and not too golden. Throw the rice in the pot and fry the rice for 3 minutes. Put 2 1/2 cups of the chicken broth you made earlier into the pot. Cook, covered and undisturbed, until rice is done. Fluff before serving.
4. With the remaining broth, cook peeled, cubed winter melon until done. Garnish with cilantro leaves.
5. Scoop the rice onto a plate and arrange the chicken on top. Garnish with cilantro leaves and thinly sliced cucumber. Serve with a small bowl of the winter melon broth and a small dish of bean sauce condiment.
Bean sauce condiment
3 tbsp. bean sauce (the yellowish brown kind, not the black kind)
1 tsp. sugar
1 tsp. soy sauce
1 tbsp. well crushed or grated ginger
1 tsp. chopped cilantro
1 tbsp. rice vinegar
1 red chili
1. Crush the chili and ginger with a mortar and pestle. Add the bean sauce and crush until smooth.
2. Add the sugar, soy sauce, and vinegar. Scoop into small bowl and serve with the chicken and rice.
*Translated and adapted from a Thai cookbook called One Dish Meals, and from my dad.
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