Equipment
Ingredients
The Chicken and Poaching Broth
- 1 whole chicken, giblets removed
- 50 g kosher salt
- 50 g fresh ginger, thickly sliced
- 4 scallions, tied into a knot
- 4000 ml water
Fragrant Chicken Rice
- 50 g chicken fat, trimmed from the whole chicken cavity
- 15 g garlic, finely minced
- 15 g fresh ginger, finely minced
- 20 g shallot, finely minced
- 400 g jasmine rice, rinsed until water runs clear and well-drained
- 2 pandan leaves, tied into a knot
- 5 g kosher salt
Chili Sauce
- 30 g fresh red chilies, roughly chopped
- 5 g bird's eye chilies, roughly chopped
- 10 g garlic, peeled
- 10 g fresh ginger, peeled
- 10 g granulated sugar
- 30 ml fresh lime juice
- 3 g kosher salt
Ginger-Scallion Sauce
- 40 g fresh ginger, very finely minced
- 40 g scallions, very finely sliced, green and pale parts only
- 60 ml neutral oil
- 4 g kosher salt
Sweet Soy Sauce
- 45 ml dark soy sauce
- 5 ml sesame oil
- 10 g granulated sugar
Garnish and Accompaniments
- 1 english cucumber, thinly sliced
- 10 g fresh cilantro, leaves only
Nutrition (per serving)
Method
Trim the large pieces of fat from the cavity opening of the chicken and set aside for cooking the rice. Rub the exterior skin of the chicken vigorously with the 50g of kosher salt to exfoliate away impurities and loose membranes. Rinse the chicken completely inside and out under cold running water until the water runs clear.
Stuff the hollowed cavity of the chicken with the thick ginger slices and the knotted scallions to flavor the meat from the inside out.
Bring a large stockpot of water to a rolling boil. Carefully lower the chicken into the pot, breast-side down. Immediately reduce the heat to low to maintain a gentle sub-simmer at approximately 80°C (175°F). Poach gently for 45 to 50 minutes. The internal temperature at the thickest part of the thigh should reach 74°C (165°F).
Prepare a large bowl with cold water and plenty of ice. Using a large slotted spoon or tongs, carefully lift the chicken from the hot broth, tilting it to drain the hot liquid from the cavity back into the pot. Plunge the entire chicken into the ice bath for 10 minutes to halt the cooking process and quickly firm up the skin, creating a gelatinous texture.
While the chicken rests in the ice bath, place the reserved chicken fat into a wok or large pan over medium-low heat. Fry gently until the fat has fully rendered and the solid pieces become crispy bits. Remove and discard the solid bits, keeping the liquid liquid gold fat in the pan.
Add the minced garlic, shallot, and ginger to the rendered chicken fat. Saute over medium heat until highly fragrant and deeply aromatic, about 3 minutes, taking care not to let the aromatics brown or burn.
Add the rinsed and well-drained jasmine rice to the wok. Stir continuously to coat every grain in the flavored fat, toasting the rice slightly for about 2 minutes to develop flavor.
Transfer the toasted rice mixture to your rice cooker. Add the 5g kosher salt, the knotted pandan leaves, and enough of the hot, savory chicken poaching broth to reach the standard white rice liquid line for your cooker. Start the standard cooking cycle.
To make the chili sauce, place the red chilies, bird's eye chilies (if using), garlic, ginger, sugar, salt, and lime juice into a blender. Add 2 to 3 tablespoons of the hot chicken poaching broth and blend until smooth and vibrant.
To make the ginger-scallion sauce, combine the finely minced ginger, scallions, and salt in a heatproof bowl. In a small saucepan, heat the neutral oil until just smoking, then carefully pour the hot oil over the aromatics. They will sizzle violently and flash-cook, releasing their essential oils. Stir well to combine.
To make the sweet soy sauce, whisk together the dark soy sauce, sesame oil, sugar, and one tablespoon of hot chicken broth in a small bowl until the sugar is fully dissolved.
Remove the chicken from the ice bath and pat the skin completely dry with paper towels. Carve the chicken into bite-sized, bone-in pieces. Arrange the chicken on a platter lined with sliced cucumbers. Serve immediately alongside individual portions of the hot, fragrant rice, small dipping bowls of the three sauces, and a small bowl of the clear chicken broth garnished with fresh cilantro.
Chef's Notes
- Exfoliating the chicken with coarse salt is a non-negotiable step; it removes yellow epidermis membranes, resulting in an exceptionally clean, white, and photogenic skin presentation.
- The thermal shock of the ice bath is the culinary secret behind this dish. It rapidly halts residual cooking to keep the breast meat tender, and more importantly, it causes the collagen in the skin to seize and form a snappy, gelatinous texture.
- Do not discard the remaining poaching broth. It is a lightly seasoned, deeply comforting master stock. Skim the excess fat, season it lightly with white pepper and salt, and serve it as a sipping soup alongside the meal.
- Aged jasmine rice is vastly superior for this application compared to new-crop rice. Aged grains are drier and can absorb much more of the rendered chicken fat and savory broth without turning into a mushy porridge.
Storage
Refrigerator: 3 days — Store chicken, rice, and sauces in separate airtight containers.
Reheating: Gently steam or microwave the rice with a splash of water until hot. The chicken is best served at room temperature; reheating it will ruin the delicate texture and dry out the meat.
