- 2 cup of rice
- 1 chicken
- 2 onion
- 2 cube of chicken broth
- 1 tablespoon of coriander seeds
- 1 tablespoon of whole peppercorns
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of fried garlic
- 3 cloves of garlic
- 2 L of Water
- 50 g of thaï coriander
- 1 green onion
- 1/2 ginger
In a saucepan put 2 liters of water then add onion, crushed garlic, chicken, ginger, chicken broth cubes, sugar, salt, coriander seeds and pepper. Add more water if necessary to cover the chicken.
Cook for about 50 minutes over high heat and remove chicken. To check if the chicken is cooked prick with a fork and if the blood does not flow it is cooked, if not cook a little longer if you are unsure.
Wash the rice until the water runs clear and reserved.
Remove chicken and let cool, add the rice in the broth then heat over medium heat and simmer until rice is cooked.
When the chicken has cooled, remove meat, crumble into pieces with your hands, then put them back in broth. Simmer 10 minutes over high heat.
Serve in a bowl, season with chopped coriander, green onion and fried garlic and then served hot.