Thai-Style Poached Chicken Rice

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This beloved Thai street-food classic features silky poached chicken served over jasmine rice that's been cooked in the richly flavored chicken broth. The meal comes together with a punchy fermented soybean and ginger dipping sauce that adds bright, savory depth to every bite.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 68 gCarbs
• 2 gFiber
• 3 gSugar
• 48 gProtein
• 1380 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the chicken and poaching broth

• 1 whole chicken (about 3-3.5 lbs), rinsed and patted dry
• 6 cups water
• 1 (4-inch) knob fresh ginger, sliced
• 6 cloves garlic, lightly smashed
• 2 stalks lemongrass, trimmed and smashed
• 2 tablespoons light soy sauce
• 1 tablespoon sea salt
• 2 pandan leaves, tied into a knot (optional)

For the jasmine rice

• 2 cups jasmine rice, rinsed until water runs clear
• 2 1/2 cups reserved chicken poaching broth
• 2 tablespoons rendered chicken fat or vegetable oil
• 4 cloves garlic, finely minced
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon salt

For the ginger-soybean dipping sauce

• 3 tablespoons fermented yellow soybean (tao jiao), lightly mashed
• 3 tablespoons finely minced ginger
• 1 tablespoon minced garlic
• 1/4 cup chicken poaching broth
• 1 tablespoon light soy sauce
• 1 teaspoon palm sugar or brown sugar
• 1-2 Thai bird's eye chilies, finely minced
• 1 tablespoon fresh lime juice

For serving

• 1 English cucumber, cut into bite-sized pieces
• 1 head butter lettuce, leaves separated
• 1/2 cup fresh cilantro leaves
• Lime wedges

Directions

1. Prepare the chicken: stuff the cavity with about a third of the ginger slices and smashed garlic. In a large stockpot, combine the remaining ginger, garlic, lemongrass, soy sauce, salt, pandan leaves (if using), and 6 cups of water. Bring to a gentle simmer over medium heat.
2. Carefully lower the chicken into the pot breast-side down; the liquid should cover at least three-quarters of the bird, so add a little hot water if needed. Maintain a bare simmer (do not boil) for about 40-45 minutes, occasionally basting the breast with the hot broth.
3. Remove the chicken and immediately plunge it into a bowl of ice water for 5 minutes to stop the cooking and tighten the skin. Strain the broth and reserve 2 1/2 cups for the rice; keep the rest warm for serving in small cups.
4. Make the rice: heat the chicken fat (or oil) in a heavy pot or rice cooker over medium heat. Add the minced garlic and grated ginger and sauté until fragrant, about 1 minute. Stir in the rinsed rice to coat each grain, then add the reserved broth and salt. Cover and cook on low for 18-20 minutes until the liquid is absorbed. Let rest, covered, for 10 minutes before fluffing.
5. Prepare the dipping sauce while the rice rests: in a small bowl, whisk together the mashed fermented soybean, minced ginger, garlic, broth, soy sauce, sugar, chilies, and lime juice until well combined. Taste and adjust salt, sugar, or lime as needed.
6. Chop or shred the cooled poached chicken into bite-sized pieces, discarding the bones. Arrange a mound of rice on each plate alongside a portion of chicken.
7. Add cucumber pieces and lettuce leaves to each plate, then scatter fresh cilantro over the top. Serve immediately with the dipping sauce in small bowls for spooning over the chicken and rice, plus lime wedges and extra broth on the side.

Cook’s Notes

• Maintain a gentle simmer when poaching; boiling toughens the meat and tears the skin.
• The ice bath is essential – it stops the cooking instantly and gives the skin that signature silky, slightly gelatinous texture prized in this dish.
• If you cannot find fermented soybean (tao jiao), substitute with 2 tablespoons yellow miso mixed with 1 tablespoon warm water.
• Save any extra poaching broth – it makes an excellent base for noodle soups the next day.
• For an even more fragrant rice, toast 1 tablespoon of uncooked jasmine rice in a dry pan until golden, then grind and stir into the cooked rice just before serving.

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