Start by boiling the water for the chicken in a large pot and season it with salt. Once it comes to a boil immerse the chicken into the pot. Make sure the water covers the chicken fully. Cover and cook for 35-40 minutes till the chicken is fully cooked.

Remove the chicken and set it aside on a wire rack to cool.

Boil the chicken stock and skim off any impurities that might rise to the surface. Reduce down to about 1 liter of liquid or once it reduces to a point where you have a strong chicken flavour.

Simmer the soup and season with pepper and add in the Pok Choi. Traditionally winter melon is used so you can add that if you have access to it or any other vegetable you like.

Once the vegetables have softened, turn off the heat and add in the coriander. Taste once again for seasoning and the soup is ready.

For the Khao man gai sauce just add all the ingredients in a food processor and blend into a fine paste.

Cook out the paste on a frying pan for about 2-3 minutes till the rawness is cooked out.

Remove from the pan and set it aside to cool and serve later with the chicken rice.

For the cauliflower rice part of this dish fry the garlic in chicken on in a frying pan till it turns nice and golden brown.

Then add in the riced cauliflower and give it all a good mix. Add in the reserved stock and cook till the cauliflower is tender and the stock has cooked out.

Season with salt and then serve with the chicken.

To assemble the dish serve the rice with some of the boiled chicken, either carve the breast or legs and serve with some soup and the sauce.

Enjoy!