Clean the chicken thoroughly, rub with salt inside and out. Bring a large pot of water to a boil with ginger and spring onions. Lower the heat to a simmer, then carefully immerse the chicken. Poach for 35-40 minutes, ensuring it's fully cooked but tender.
Immediately transfer the cooked chicken to an ice bath for 10-15 minutes to stop cooking and firm up the skin. Reserve the poaching liquid as chicken broth.
While chicken is poaching, remove some chicken skin and fat. Render it in a small pan over low heat until 2 tablespoons of chicken fat are extracted. Set aside.
Rinse jasmine rice. In a pot, heat rendered chicken fat, then sauté minced ginger and minced garlic until fragrant. Add pandan leaves, washed rice, and salt. Stir well. Pour in chicken broth, bring to a boil, then cover and simmer on low heat until water is absorbed and rice is cooked. Let it rest for 10 minutes, then fluff with a fork.
Combine red chillies, ginger, garlic, lime juice, sugar, salt, and chicken broth in a food processor or mortar and pestle. Blend or pound until a coarse paste forms.
In a small heatproof bowl, combine grated ginger, minced spring onions, and salt. Heat chicken oil or cooking oil until very hot, then pour it over the ginger-scallion mixture. Stir well.
Mix dark soy sauce and sesame oil in a small bowl.
Drain chicken and chop into serving pieces. Arrange chicken on a platter. Drizzle with the dark soy dressing.
Serve the chopped chicken with fragrant rice, a bowl of the reserved chicken broth, and the prepared chilli sauce and ginger scallion sauce on the side. Garnish with cucumber slices and coriander, if desired.
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