Ingredients:

  • 1 Whole Chicken (approx. 3.5 lb / 1.6 kg), neck/giblets reserved
  • 2 Tbsp Coarse Sea Salt
  • 3 quarts Water (or enough to fully submerge the chicken)
  • 4-inch piece Fresh Ginger, smashed/sliced (for stock)
  • 6 cloves Garlic, smashed (skin on, for stock)
  • 1 bunch Spring Onions (white parts only), tied (for stock)
  • Large Bowl Ice
  • 1 Tbsp Sesame Oil (for finishing)
  • 2 cups Jasmine Rice, rinsed
  • 3 Tbsp Rendered Chicken Fat (skimmed from stock)
  • 2 cloves Garlic, minced (for rice)
  • 1 Tbsp Ginger, minced (for rice)
  • 5 cups Hot Chicken Stock (reserved poaching liquid)
  • 1 tsp Salt (for rice)
  • 3 Tbsp Ginger, finely grated (for sauce)
  • 3 Tbsp Spring Onions, finely chopped (green parts only, for sauce)
  • 1/4 cup Neutral Oil (e.g., Peanut/Canola, for sauce)
  • 1/2 tsp Salt (for sauce)
  • 1/2 tsp White Pepper (for sauce)
  • 8-10 Red Chillies (Bird's Eye, for sauce)
  • 1 tsp Ginger, finely minced (for chilli sauce)
  • 1 tsp Garlic, finely minced (for chilli sauce)
  • 1 Tbsp Lime Juice
  • 2 Tbsp Chicken Stock (poaching liquid, for chilli sauce)
  • 1/2 tsp Sugar
  • 1/4 cup Dark Soy Sauce (thick, sweet variety)
  • 1 Tbsp Light Soy Sauce

Instructions:

  1. Prep the Chicken: Rinse the chicken inside and out. Remove excess fat (reserve this fat for the rice later). Rub the chicken cavity generously with the 2 Tbsp of salt.
  2. Start the Stock: Place the chicken and reserved giblets/neck into the stock pot. Add the cold water, ginger, garlic, and tied spring onions. Bring slowly to a boil over medium-high heat, skimming off any foam or impurities that rise.
  3. The Poaching Technique: Once boiling, reduce the heat immediately to the lowest setting (just below a simmer). Cover the pot. Poach/steep the chicken for 30 minutes.
  4. Check for Doneness: Remove the pot from the heat and let the chicken steep, covered, for another 10–15 minutes until the internal temperature of the thigh registers 165°F (74°C).
  5. The Ice Bath: Immediately transfer the cooked chicken to a large bowl of iced water for 10 minutes. This stops the cooking process and contracts the skin, resulting in that crucial, silky texture.
  6. Rest and Finish: Remove chicken from the ice bath, pat dry, and rub the entire skin with 1 Tbsp sesame oil. Set aside to rest until ready to serve.
  7. Strain the Stock: Strain the poaching liquid into a clean container. Reserve 2.5 cups (600 ml) for the rice. Skim off a minimum of 3 Tbsp of the separated chicken fat for the rice preparation. Keep the remaining stock warm to serve as a side soup.
  8. Render the Fat: In the rice saucepan, heat the reserved 3 Tbsp of chicken fat over medium heat. Sauté the minced garlic and ginger until highly fragrant (about 2 minutes), being careful not to burn the garlic.
  9. Toast the Rice: Add the rinsed and drained jasmine rice to the fat and aromatics. Toast for 3 minutes, stirring constantly until the grains are coated and slightly translucent at the edges.
  10. Cook the Rice: Add the hot, strained chicken stock and salt. Bring to a rapid boil, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes.
  11. Finish Rice: Turn off the heat and let the rice stand, covered, for another 5–10 minutes before fluffing with a fork.
  12. Prepare the Ginger-Scallion Oil: Combine grated ginger, chopped spring onions, salt, and pepper in a heatproof bowl. Heat the neutral oil until just smoking, then carefully pour over the mixture. Stir and set aside.
  13. Prepare the Chilli Sauce: Blend or process the chillies, ginger, garlic, sugar, lime juice, and chicken stock until smooth. Taste and adjust seasoning.
  14. Plating: Carve the rested chicken neatly into serving pieces. Spoon a generous helping of fragrant rice onto each plate. Arrange the carved chicken pieces alongside. Drizzle a tablespoon of the reserved stock over the chicken for moisture and shine. Serve immediately with the three dipping sauces and a small bowl of hot chicken stock soup.