Combine ingredients and place in airtight container. Store at room temperature. Stir at least once per day for two weeks. Shoyu Koji is ready for used after the 14th day. Refrigerate for later use.
Aromatic Duck Fat:
Combine all ingredients in large vacuum bag. Sous vide at 194°F 12 hours. Strain through China cap while warm. Store in airtight container in refrigerator.
Burmese Tea Leaf Escabeche:
Heat oil in large roasting pan; sauté carrots, onions, jalapenos and garlic over medium high heat until onions start to color, about 10 minutes. Add remaining ingredients and bring to a boil. Remove from heat and cool. Store in airtight container in refrigerator.
Khao Mun Gai Sauce:
Mix all ingredients. Season to taste, if necessary. Store in airtight container in refrigerator.
Mix all ingredients. Store in airtight container in refrigerator.
Combine all ingredients. Store in airtight container in refrigerator.
Nam Prik Noom:
Char shallots and all chiles in wok. In food processor, process charred vegetables with anchovies, roasted garlic, cilantro and sesame seeds until roughly chopped like a salsa. Combine with clam juice, Shoyu Koji, fish sauce and soy sauce. Store in airtight container in refrigerator.
Thai Chicken Brine:
Bring all ingredients except chicken in large pot and bring to a boil. Chill then pour over chicken. Brine for 12 hours. Remove chicken from brine and place each half chicken in small vacuum bag. Sous vide at 149.7°F for 4 hours. Take chicken out of circulator and place in ice bath. Cut each chicken half into 5 pieces; 1 wing, 1 thigh, 1 drumstick and 2 breast pieces.
Place 1 portion (5 pieces) chicken in marinade. Dredge in karaage coating mix. Fry at 350°F until internal temperature reads 125°F.
Jasmine Rice with Duck Fat:
Fold duck fat and chow mein seasoning into warm jasmine rice.
On platter arrange 5 pieces fried chicken, 1 bowl Jasmine Rice with Duck Fat, 1 oz Khao Mun Gai Sauce, 1 oz Nam Jim, 1 oz Nam Prik Noom, bibb lettuce, 3 oz Escabeche, 1 oz sliced radishes, 1 oz sliced cucumbers, 2 lime wedges, 8 Thai basil leaves, 8 shiso leaves, 4 sawtooth cilantro leaves, 10 cilantro leaves, 1 Tbsp green onions and 6 leaves rau ram.
Recipe by John Philpot, Hot Joy, San Antonio, TX