This is a Thai version of Hainanese Chick Rice. The main difference to the other versions being the dipping sauce we serve in Thailand.
This recipe also features a few little tricks I do with mine 1) I buy the chicken thigh with bone-in, and skin-on. However, I debone them before I make the stock. This makes it easier for the dishing up, as it’s harder if I try to carve cooked chicken from the bone without making a mess out of the skin. 2) I blend together a ginger-garlic paste to give it extra oomph to the rice.
Traditionally, excess chicken skin is first removed and rendered into chicken fat/oil. This is then used to give the aroma to the rice. Over the years, I have come to prefer the non-chicken-fat version, and have since skipped this step, and instead opted for olive oil. This removes an extra step in the process, and with the ginger-garlic paste trick, the rice still has a beautiful aroma.
Chicken & Stock 1.5 litre Water 20g Garlic 20g Ginger 15g Coriander Roots 2 Pandan Leaves 1 tsp Black Peppercorn 2 tsp Salt 1 Tbsp Rock Sugar 500g Chicken Thigh, bone-in, skin-on 1 Tbsp Sesame Oil, for brushing on chicken
Ginger-garlic water 1 clove Garlic 15g Ginger 2 Tbsp Water
Dipping Sauce 15g Ginger 1 clove Garlic 3 Tbsp Soy Bean Paste 2 Tbsp Light Soy Sauce 2 Tbsp Dark Sweet Soy Sauce 2 Tbsp Vinegar 1 Red Chilli (to blend with the sauce) 2-4 Red Chillies, chopped, to go on top
“Pad Prik Khing Moo Krob” literally translates as Crispy Pork Belly (Moo Krob) stir-fried with chilli and ginger. As you can see the recipe simply uses a normal Thai Red Curry paste, which does NOT contain any ginger. Some say this dish originally had ginger added into the curry paste, hence the name. Some say it’s a play on word, where by it’s shortened from “Tueng Prik Tueng Khing” which means something that’s extremely heated, for example, a heated discussion, or in this case an extremely spicy dish.