Put the water, seasonings marked ●, crushed garlic, cilantro root, and green part of the green onion in a pot. Cook until the water is reduced to 2/3.
Add the chicken thigh (remove the excess fat beforehand) in the reduced soup. When it comes to a boil again, cook the chicken skin side down for 3 minutes. Cover with a lid, and turn off the heat.
Leave the pot with the lid on for 20 minutes or longer to let it cook the chicken in residual heat. When it is cooked, take out the chicken from the pot, and strain the broth.
If you slice the chicken when it is still warm, it will fall apart, so let it cool down first before you slice. Wrap it to keep the moisture while cooling down.
Taste the strained broth, and season with salt if necessary. Use 400-420 ml of the broth to cook rice. If you don't have enough amount of the broth, add water to fill up.
Rinse the Thai rice briefly, and put in the pot, used for making the broth, or in a rice cooker. Add the broth. If you use a rice cooker, fill the broth as following the water gauge in the cooking pan!
Cover with a lid, and cook over high heat and bring it to a boil. Cook for 1-2 more minutes, and turn down the heat to low. Cook over low heat for 10-12 minutes (to cook 2 rice cooker cups of rice). Turn off the heat, and leave it with a lid for 10 minutes to steam the rice.
Wrap the sliced chicken with plastic film. When you turn off the heat after cooking the rice, place the chicken on top of the rice to steam and warm up. This step makes the chicken more delicious.
[For Your Reference]
If you cook short grain rice or if you cook with a rice cooker, use the amount of water as following.
For short grain rice: less than usual.
For long grain rice: same as usual.
When the rice is steamed, serve it with the sliced chicken, cucumber and tomato although I didn't put tomato for this time.
Enjoy the dish with the Tauchu-Style Sauce (Recipe ID: 2382203) and generous amount of coarsely chopped cilantro if you like.
Recipe for reference: This is also a popular Thai dish. The stir-fried basil and chicken with rice (Phad Ga Prao) - Recipe ID: 2377870.
Story Behind this Recipe
I've cooked this dish for many different people, and every time they compliment this dish. Even the people who don't like Thai food would love this. Some people love cilantro while others don't like it, so serve with cilantro only if you like it. Enjoy the dish with the Tauchu-Style Sauce [Recipe ID: 2382203], and it will be even tastier.
If you overcook the chicken, the meat will be tough, so use residual heat to cook slowly over low heat. Simmer the chicken over low heat so the umami stays in the chicken and make it moist, tender and delicious. The broth absorbs the chicken umami quite nicely. This recipe is for cooking in a pot, but you can cook with a rice cooker if you like.