Singapore Chicken Rice (Khao Man Kai)

• 3 to 4 Chicken (thigh or breast, either are fine)
• 3 cm unpeeled Ginger
• 2 clove Garlic
• 1 to 2 stalks Japanese leek (green part)
• 2 tbsp Sake
• 1 tsp Salt
• 360 ml Uncooked rice (jasmine rice, etc.)
• 2 tbsp Pasta cooking water
• 2 tbsp Fish sauce
• 1 piece, finely chopped Ginger for the poaching water
• 1 piece, finely chopped Ginger
• 1 dash Coriander (fresh or dried)
• 1 dash Sesame oil
• 1 pinch Sugar
• 1 Cucumber, tomato, lettuce, etc.
• 1 Storebought sweet chili sauce

1. Put all the ingredients in a pan, add lots of water, and start cooking.
2. (Remove any scum that rises diligently.)
3. When the water comes to a rolling boil, turn the heat off immediately and leave the pan as-is for about 30 minutes.
4. Use some of the poaching liquid to cook the rice in a rice cooker.
5. Add some fish sauce, salt and pepper to taste to the rice.
6. Combine the fish sauce-based sauce ingredients.
7. Slice the chicken just before serving.
8. To make a soup with the poaching liquid: Heat the liquid up in a small pan, and season with nam pla, salt and pepper.
9. A little lemon juice is delicious too.
10. Eat the chicken and rice in any way you like.
11. Try mixing the chicken, rice and sauce together - delicious!

chicken, ginger, clove garlic, stalks japanese, sake, salt, rice, pasta cooking water, sauce, ginger, ginger, coriander, sesame oil, sugar, cucumber, sweet chili sauce

Taken from cookpad.com/us/recipes/151199-singapore-chicken-rice-khao-man-kai (may not work)