4 chicken thigh pieces, skin and fat removed (the shops here sell the cooked chicken skin on and if you like it that way, you can keep it too)
2 tbsp dark soya sauce
2 tbsp sesame oil (I used 100% pure sesame oil which you can find alongside any chilli garlic oil or where the regular ketchups are stacked in the supermarkets)
4 fat cloves of garlic finely crushed
1 1/2" ginger finely crushed
Salt to taste
2 1/2 cups Thai Mali Hom Rice (long grain fragrant rice)
4 cups of water
1 cup mushroom sliced
1 cup rooted sprouts
As I said earlier, if you have time, you csn wash and marinate the chicken with the soya sauce, sesame oil, crushed ginger garlic, and salt and keep aside for 2-3 hours. If running out of time, you can directly take a wide vessel and fill it with 4 cups of water and bring it to a boil. Add the chicken, preferably without any overlapping, and all the other ingredients of marination and cover and cook on a medium low flame till done. If marinating, do add the juices and all the ingredients left in the marination bowl into the boiling vessel to ensure maximum flavor.
Once the chicken is done (which takes about 10-15 minutes), take the chicken out with the help of a slotted spoon and put the flame to low while you quickly wash and rinse the rice. Thai Mali Hom rice usually requires just a single rinse and is not advisable to soak it in advance as it gets cooked very quickly and soaking will make the rice soggy. Now add the washed and drained rice into the hot chicken broth and stir. Cover and cook till the rice absorbs all the water. Make sure you keep stirring the rice in between while being cooked so that it does not stick to the bottom. Once done, switch off the flame and keep covered till served. Thai Rice is recommended to br cooked till 90% done and the rest gets cooked while it rests being covered.
For the condiments, add a little oil in a pan and stir fry the mushrooms and rooted sprouts with salt and pepper till just done. You can use any vegetable or greens of your choice. You can also lightly pan roast the boiled chicken pieces to get a crispy outer cover, just like I did. With more time at hand, you can even serve it with some freshly prepared clear chicken broth and chilli garlic sauce for enhanced taste!!