Manou’s Boiled Chicken with Ginger-Garlic Relish & Sticky Rice Recipe

This is about as far from your mother’s boiled chicken as Philadelphia is from Bangkok. Manou, a friend and also the wife of this book’s illustrator, Pascal, served this to us on a visit to Brussels. The chicken is removed from the bone and served with a potent swirl of chopped ginger and garlic. Simple, humble and delicious!

do ahead Chicken is best if made shortly before serving but it can be made up to two days ahead, refrigerated and refreshed in stock. Relish can be made up to four days in advance and stored in the refrigerator. Rice should be made just before serving.

1-inch piece of ginger, peeled and sliced
1 cup small-cubed ginger
5 garlic cloves, crushed,
1 cup small-cubed garlic
1 cup fresh cilantro, rinsed and divided
2 bird’s-eye chiles or 1⁄2 jalapeño, thinly sliced
1⁄2 cup chopped scallion
4-5 pound chicken
1⁄4 cup plus 3 tablespoons fish sauce, divided
1 tablespoons vegetable oil
11⁄2 teaspoons salt, sea salt preferred
3 cups jasmine rice or other long-grain rice

1 To cook chicken: Rinse chicken, place in a large pot and cover with at least 2 quarts water. Add sliced ginger, crushed garlic, 1⁄2 cup cilantro, chiles and 1⁄4 cup fish sauce. Bring to a slow boil and reduce heat to a simmer. Add back water as needed. Cook until meat falls off the bone, about 90 minutes. Remove chicken from pot and allow it to rest until it’s cool enough to handle. Remove skin and pull meat from bones, discarding bones. Skim fat from stock and set aside. You will use stock to make the relish and rice and to refresh chicken, so save at least 7 cups.
2 To make relish: In a small sauté pan, heat oil over moderate heat. Add cubed ginger and garlic and gently sauté to soften without browning, about 3 minutes. Add 3 tablespoons fish sauce and 1⁄2 cup reserved stock. Cook over moderate heat until liquid is reduced to a glaze, about 5 minutes. Set relish aside to cool.
3 To make rice: Rinse rice well in strainer until water runs clear. In a pot, combine rice with 41⁄2 cups reserved stock. Bring to a slow boil, cover, and reduce heat to very low until all water is absorbed, about 15 minutes. Allow to sit for 10 minutes before serving.
4 To serve: If chicken and stock are still warm, place chicken on platter and pour a little stock over it to moisten. If you cooked chicken well in advance and it is now cold, refresh chicken in a pot with stock over moderate heat until just warm. Add salt. Garnish with scallion and remaining cilantro leaves. Serve with relish and rice on the side.
serves 6

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