In my “5 Surprising Uses for Ginger from Around the World” series, I didn’t limit myself to one funky-tasting recipe. When I saw a submission for khao mun gai, or Hainanese chicken rice, I knew I had to try this dish. The pungent, powerful sauce complements mildly prepared chicken and broth in this recipe, coming together to form a deliciously flavorful final product.

This khao mun gai recipe comes from Siri, who resides in London but whose family is originally from Thailand. Made from ginger, fermented soybeans, chicken thigh, garlic, cucumber, rice, and chili, this meal is packed with flavor. Siri’s favorite part of this dish is the strong sauce, but she loves khao mun gai in its entirety because it reminds her of her mother.

“Khao mun gai” means “rice with chicken fat” in English, and it is based on Taiwanese chicken with a Thai twist; it is made from poached chicken, and the stock used during the poaching process is then used to make the rice and broth. Although it is not common in London, khao mun gai is found throughout Thailand at many street vendors.

This dish is made from itself in a way, and nothing is wasted in the process. This is so refreshing to me; cooking the rice in the broth from the chicken I boiled felt very economical, and it infused the meal with so much additional flavor! The sauce was incredibly tangy, earthy, vinegary, and gingery, and the plated final product looked like deconstructed soup on a plate. Ginger with fermented bean paste mixed beautifully, and the cucumbers were so fresh even among all the funk!

If you can make this dish in your own kitchen, I highly recommend it. You can get bean paste from many local stores or order it online if need be. Khao mun gai is truly so satisfying, so let me know how many helpings you have at home!