Khao Man Gai(Chicken on rice)

 You will need 

3lb chicken
1 small phuk keow (a marrow)

1. Place the chicken in a large casserole, and cover with water and three mushroom cubes . A good sprinkle of white pepper.
2. Add a few slices of phuk keow, to the pot, and simmer or poach over a low heat until the chicken is thoroughly cooked and tender. 
3. Remove and drain the chicken reserve the liquid

Allow the chicken to cool: 
1. remove the wings and legs
2. remove the meat from these and put aside, keep the bones and trimmings
3. Remove the bones from the chicken breasts, and put aside, keep the bones and trimmings
4. Cut all the meat into strips about half an inch wide
5. put all the meat to one side. 

Rice Ingredients
one and a half cups of washed long grain Thai jasmine rice
1 teaspoon crushed garlic
1 teaspoon crushed coriander root

1. Place the rice and other ingredients into a saucepan 
2. add two and half cups of the chicken broth from cooking the chicken. 3. Cook over moderate heat until the liquid is absorbed, and the rice is cooked (the finished rice should be slightly moist). 

Chicken broth ingredients
the remaining broth and from the chicken casserole
the bones from the chicken
1 tablespoon coriander root crushed
1 tablespoon crushed garlic
1 teaspoon nam-pla

1. put all the ingredients into a saucepan
2. bring to the boil and simmer for 30 minutes
Serve the sliced chicken on a bed of the chicken steamed rice, with a 
garnish of coriander leaves, and sliced cucumber, 

A bowl of the clear chicken broth, and bowl of the bean sauce should accompany each serving

Bean sauce

You will need 
4 tablespoons yellow bean sauce (commercial)
4 tablespoons of the chicken broth from cooking your chicken 
1 tablespoon dark sweet soy sauce 
1 tablespoon of pickled  red thai chilies 
1 tablespoon minced garlic 
1 teaspoon of palm sugar