To begin, in a large pot, add the whole chicken, water, ginger slices, garlic cloves, cilantro stems, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer for 45-50 minutes, or until the chicken is fully cooked. Skim off any foam that rises to the top during cooking to ensure a clean broth.

Once the chicken is cooked, remove it from the pot and set aside to rest. Strain and reserve the chicken broth, keeping it warm. You’ll use this broth to cook the rice and as a side soup when serving.

In a pan, heat 2 tablespoons of chicken fat or vegetable oil over medium heat. Add the minced garlic and sauté until golden brown and fragrant. Add the jasmine rice, stirring to coat each grain with the garlic oil. Toast the rice lightly for 2-3 minutes, allowing it to absorb the flavours.

Add 4 cups of the reserved chicken broth to the rice and bring it to a boil. Once boiling, lower the heat, cover the pot, and simmer the rice for 15-20 minutes, or until the rice is fully cooked and fluffy. Fluff the rice with a fork before serving.

While the rice cooks, prepare the sauce. In a small bowl, combine the fermented soybean paste, soy sauce, dark soy sauce, minced ginger, minced garlic, sugar, vinegar, chopped Thai chilies, and 1/4 cup of the chicken broth. Stir until smooth. Taste and adjust seasoning if needed, adding more sugar or soy sauce for balance.

Once the chicken has rested, carve it into slices or chop it into bite-sized pieces. The chicken should be tender and moist from the slow cooking process.

For the presentation, arrange a portion of rice on each plate, place sliced chicken on top or beside the rice, and garnish with cucumber slices and fresh cilantro leaves. Offer the sauce on the side for drizzling or dipping.

Serve the dish with a small bowl of the reserved warm chicken broth as a side soup. Optionally, drizzle some sweet soy sauce over the chicken and rice for an extra layer of flavour. Khao Man Gai is best enjoyed with the spicy, tangy sauce, the rich flavors of the broth-soaked rice, and the tender chicken.