Thai One-Pot Hainanese Chicken Rice (Khao Man Gai), 4 Servings

Rinse and drain 1.5 cups jasmine rice, trim and reserve extra fat from three thighs and one breast, and season chicken with 1/2 tsp salt.

Render trimmed chicken fat over medium-low heat with 1 tsp oil until about 2 tbsp fat remains; remove solids and add a little oil only if needed.

Fry 2 tbsp each chopped ginger and garlic in the fat until golden; add rice and 1/2 tsp salt and stir on high heat for two minutes.

Pour in 400ml stock, place chicken pieces over rice in one layer. As it begins simmering, cover tightly and cook on low for about 25 minutes.

Check chicken thickest parts reach at least 74°C using a food thermometer; cook longer if needed, remove onto a clean plate and rest five minutes.

Mince 15g ginger, two garlic cloves and optional chili. Combine with 3 tbsp Tao Jiew, 1 tbsp sugar, 2 tsp each dark and normal soy sauce and 1 tsp vinegar, then add three chopped cilantro sprigs.

Fluff rice, divide among four plates, debone and slice chicken, and serve over rice with the sauce.

Refrigerate leftover rice and chicken in shallow containers at 4°C or colder within two hours; consume within three days and reheat to 74°C.