Kai Lao

Rub the roasting chicken inside and out with 1½ tsp salt and 2 crushed garlic cloves, ensuring even coverage throughout.

Heat 1 tbsp oil in a large, heavy pot or Dutch oven over medium-high heat until shimmering.

Place the seasoned chicken in the hot pot and brown on all sides, turning occasionally, until the skin is golden brown.

Remove the browned chicken from the pot and set aside on a plate.

In the same pot, add the 2 finely chopped onions and sauté over medium heat until softened and fragrant, stirring occasionally.

Add the 8 oz minced meat to the pot, breaking it apart with a spoon, and cook until browned.

Stir in the 1 finely chopped fresh red chilli, ½ tsp salt, and ½ tsp ground black pepper, mixing well to distribute the seasonings.

Toast the ½ cup uncooked rice in the pot with the meat mixture, stirring constantly for 2-3 minutes until the rice becomes slightly translucent at the edges.

Pour in the 1 cup thick coconut milk and 2 cups thin coconut milk, stirring to combine with the rice and meat mixture.

Return the browned chicken to the pot, nestling it into the coconut-rice mixture, then bring to a gentle simmer.

Reduce heat to low, cover the pot with a lid, and simmer gently until the chicken is fully cooked through and the rice is tender.

Garnish with 1 tbsp chopped fresh coriander leaf and serve the kai lao hot in bowls with the coconut-rice broth.