KHAO TOM (ข้าวต้ม) WITH POACHED CHICKEN by Diana Gale
Khao Tom With Poached Chicken (Serves 3)
Adapted from recipe by To Food With Love
3 cups cooked rice
1 litre reduced-salt chicken stock
1 cup water
3-4 chicken drumsticks
Dash of fish sauce
3 eggs, room temperature
4 bird's eye chillies, sliced, mixed with 2 tbsp fish sauce and 2-3 drops lime juice (I did not have lime, so did not add this)
Ginger Scallion Sauce (combine in a bowl):
2 stalks scallion, chopped
2 tsp grated ginger
1/2 tsp salt (or to taste)
1 1/2 tbsp canola oil
Bring the stock and water to a boil in a medium pot and add the drumsticks, making sure they are submerged. Bring to a boil again and let it simmer uncovered for 20 minutes. Put the lid on and turn off the heat, and let it steep in the stock for 15 minutes. In the meantime, prepare a large bowl of iced water.
After the 15 minutes is up, remove the chicken from the stock and submerge them in the iced water for 15 minutes (and no longer than that). Remove and drain any excess water. Debone the chicken and roughly tear into bite sized pieces. Place in a bowl and sprinkle over with ginger and scallion sauce.
Bring the stock to a boil again and add the rice. Let it simmer for about 2-3 minutes until it reaches the desired texture (depending on how you like it). Season with pepper, a little fish sauce and a pinch of sugar to taste. In the meantime, prepare 3 serving bowls and crack an egg into each one.
Once the rice is done, and it should be boiling hot, ladle the rice soup over the eggs and let it sit for a minute or so to cook the eggs. Then, garnish with the shredded chicken, coriander leaves, fried shallots and serve with sliced chillies.
Note: You can also serve the poached chicken with plain rice. Just rub some soy sauce and sesame oil all over the chicken for added flavour, and serve with Ginger Scallion sauce.