Ingredients
- 1 whole chicken, about 3 ½ pounds (1.6 kg)
- 10 cups (2.4 liters) water
- 1 tablespoon salt, plus more to taste
- 6 scallions (spring onions) cut into large lengths
- 1 small yellow onion, halved
- 2 inches fresh ginger, sliced
- 1 cucumber, sliced, to serve
For the Rice
- 2 cups (400g) jasmine rice, rinsed
- 2 tablespoons chicken fat or neutral oil
- 4 cloves garlic, finely chopped
- 1 tablespoon finely grated ginger
- 2 pandan leaves, tied in knots
- 3 ¼ cups (780ml) poaching broth
For the Chili Sauce
- 4 red chilies, de-seeded for less heat if needed
- 2 cloves garlic
- 1 inch fresh ginger
- 2 tablespoons lime juice
- 2 tablespoons poaching broth
- 1 teaspoon sugar
- ½ teaspoon salt
For the Ginger-Scallion Sauce
- 4 scallions (spring onions), finely chopped
- 2 tablespoons finely grated ginger
- 3 tablespoons neutral oil
- 1 teaspoon sesame oil
- ½ teaspoon salt
Optional Garnishes
- Cilantro (fresh coriander)
- Light soy sauce
- Extra sliced cucumber
Method
Cook the Chicken
- Rub the chicken all over with a little salt and rinse it clean.
- Put the chicken in a large pot with the water, salt, scallions, onion and sliced ginger.
- Bring the liquid just to a gentle simmer and skim off any foam.
- Lower the heat so the broth barely moves and poach the chicken for 35 to 45 minutes, depending on size, until cooked through.
- Lift the chicken out carefully and rest it on a tray. For firmer skin, dip it briefly in iced water, then pat dry.
- Strain the broth and keep it hot. Taste it and add more salt if needed.
Cook the Rice
- Heat the chicken fat or oil in a pot.
- Add the garlic and grated ginger for the rice and cook briefly until fragrant.
- Add the rinsed rice and stir to coat the grains.
- Pour in 3 ¼ cups (780 ml) poaching broth and add the pandan leaves.
- Bring to a boil, cover, lower the heat and cook until the rice is done. Let it sit covered for 10 minutes, then fluff.
Make the Sauces
- Blend the chilies, garlic, ginger, lime juice, broth, sugar and salt until smooth for the chili sauce.
- Mix the chopped scallions, grated ginger, neutral oil, sesame oil and salt for the ginger-scallion sauce.
- Chop the chicken into serving pieces.
Plate and Serve
- Serve the chicken with the rice, cucumber, sauces and a little hot broth on the side.
Notes
- A large stockpot, heavy pot or Dutch oven is helpful because the chicken needs enough room to poach evenly. A fine mesh strainer also helps keep the broth clear for both the rice and the soup.