This is what sets Thai chicken rice (khao mun gai) apart from it's Malaysian and Singaporean counterparts. Be warn -This is extremely addictive so do make a larger quantity.
makes 1 cup
6 coriander roots, scraped and chopped
6 garlic cloves, peeled
5 cm knob of ginger, chopped
4 tbs of white sugar
6 bird chillies, chopped
4 tbs white vinegar
4 tbs of soya bean paste, mashed
4 tbs of light soy
4 tbs of dark soy
1/4 cup of chopped coriander leaves
salt and white pepper to taste
Pound coriander roots, garlic and ginger with a pinch of salt into a paste. Add the rest of the ingredients and mix well. Check for seasoning. It should taste salty, sweet, spicy, sour and garlicky.
Served with khao mun gai - Thai version of Hainanese chicken rice.