Prepare the chicken: Clean the whole chicken thoroughly. Rub the skin with 2 tsp of salt and 1/2 tsp of white pepper. Stuff 100g sliced ginger and 3 stalks of cut spring onions into the chicken cavity.
Poach the chicken: In a large pot, bring enough water to cover the chicken to a boil. Carefully lower the chicken into the boiling water. Once water returns to a boil, reduce heat to low, cover, and simmer for 30 minutes. Turn off the heat and let the chicken steep in the hot water for another 20 minutes with the lid on.
Prepare the ice bath: While the chicken is steeping, prepare a large bowl with ice cubes and cold water.
Chill the chicken: Remove the chicken from the hot water (reserve the poaching liquid for rice and soup). Immediately plunge the chicken into the ice bath for 10-15 minutes. This stops the cooking process and makes the skin firm and glossy. Drain and rub the chicken with 1 tbsp sesame oil. Chop into serving pieces.
Prepare the chili sauce: In a food processor, combine 5 large red chilies, 3 bird's eye chilies (if using), 3 cloves minced garlic, 20g minced ginger, 2 tbsp fresh lime juice, 1 tbsp sugar, 1/2 tsp salt, and 1/4 cup reserved chicken broth. Blend until smooth. Adjust seasoning to taste.
Prepare the ginger scallion sauce: In a heatproof bowl, combine 3 stalks finely minced spring onions, 30g finely minced ginger, and 1/2 tsp salt. Heat 3 tbsp vegetable oil in a small pan until smoking hot. Carefully pour the hot oil over the spring onion and ginger mixture. It should sizzle. Stir in 2 tbsp sesame oil.
Cook the chicken rice: Wash 3 cups jasmine rice until water runs clear. In a pot, heat 2 tbsp chicken fat or cooking oil over medium heat. Sauté 3 cloves minced garlic, 20g minced ginger, and 2 knotted pandan leaves until fragrant. Add the washed rice and stir to coat. Pour in 4 cups of reserved chicken broth and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes, or until water is absorbed and rice is cooked. Let it rest for 10 minutes before fluffing.
Assemble and serve: Serve the chopped chicken over a bed of fragrant chicken rice. Drizzle with dark soy sauce. Serve with chili sauce, ginger scallion sauce, sliced cucumber, and fresh cilantro on the side. A small bowl of chicken broth from the poaching liquid can also be served.
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