Chicken Rice

Method8 steps

1. 1

   Step 1: Pat the whole chicken (1) dry. Put the cleaned, bruised poaching ginger (1) and all 6 trimmed scallion stalks into its cavity. Rub 2 tsp of the 3 tsp chicken-and-poaching salt over the skin, reserving the remaining 1 tsp for step 2. Keep the separate rice ginger, rice salt and chili-sauce ginger and salt for their own stages.

   Uses 1 whole chicken · 1 thumb-sized piece ginger, cleaned and bruised, for the chicken cavity · 6 stalks scallion, trimmed and washed, for the chicken cavity · 2 tsp salt for rubbing the chicken skin; reserve 1 tsp for poaching

   
2. 2

   Step 2: In a stockpot that fits the chicken snugly, bring all approximately 3 liters poaching chicken stock and the remaining 1 tsp chicken-and-poaching salt to a boil. Lower in the stuffed whole chicken from step 1, breast-side down and submerged in the stock, then immediately reduce the heat to a gentle simmer. Start checking after 35–45 minutes, depending on the bird’s size, and continue simmering until a food thermometer reads at least 74°C (165°F) in the thickest breast and innermost thigh and wing, away from bone.

   Check whole poached chicken · 35 minUses Approximately 3 liters chicken stock for poaching · Remaining 1 tsp chicken-and-poaching salt · All the whole chicken with its cavity ginger and scallions from step 1

3. 3

   Step 3: Transfer the fully cooked chicken from step 2 into the approximately 3 liters prepared ice-cold bath water for 10 minutes. Reserve the actual poaching broth from step 2 for the rice, both sauces and the serving soup; its finished volume is unmeasured. Drain the chicken, remove and discard the cooked cavity ginger and scallions, and let it cool only until safe to handle before chopping into serving pieces. Serve promptly when the rice is ready, or refrigerate the chicken within 2 hours if waiting longer.

   Ice-cold bath for cooked chicken · 10 minUses The fully cooked whole chicken from step 2 · Approximately 3 liters ice-cold water for the cooked chicken bath

4. 4

   Step 4: Heat all 5 tbsp rice frying vegetable oil in a wok. Fry all 4 minced shallot cloves and 4 minced garlic cloves until fragrant and golden. Add all 3 cups washed, drained uncooked rice and stir to coat the grains with the oil and aromatics. Transfer the complete rice mixture to the rice cooker.

   Uses 5 tbsp vegetable oil for frying the rice aromatics · 4 cloves shallots, finely minced · 4 cloves garlic, finely minced · 3 cups uncooked long-grain or jasmine rice, washed and drained

5. 5

   Step 5: Add 600 ml PLUS 2 tbsp of the broth reserved in step 3 to all the fried rice and aromatics from step 4. Add the separate thumb-sized rice ginger (1), all 1 tbsp ready garlic and shallot oil for rice, all 70 g chicken fat, and the separate 1½ tsp rice salt or an amount to taste. Cook according to the rice cooker’s instructions until the rice is tender and the cycle is complete. The ready garlic and shallot oil is a separate prepared ingredient; all 5 tbsp frying oil already went into the rice mixture in step 4.

   Uses All the rice, garlic, shallots and frying oil from step 4 · 600 ml of the reserved poaching broth · Another 2 tbsp of the same reserved poaching broth · 1 separate thumb-sized piece ginger for cooking the rice · 1 tbsp ready garlic and shallot oil for the rice · 70 g chicken fat for the rice · Separate rice salt: up to the listed 1½ tsp, adjusted to taste

6. 6

   Step 6: Mix all 2 tsp light soy sauce with 2 tsp of the broth reserved in step 3, all 3 tsp sesame oil and the separate 3 tsp ready garlic and shallot oil for the dressing. Set this complete soy dressing aside for the chicken.

   Uses 2 tsp light soy sauce · 2 tsp reserved poaching broth for the soy dressing · 3 tsp sesame oil · 3 tsp ready garlic and shallot oil for the soy dressing

7. 7

   Step 7: Mix all 3 tbsp ready Huy Fong Chili Garlic Sauce with all 15 g grated garlic, 50 g grated ginger, 1 tsp chili-sauce salt, 1 tsp chili-sauce sugar, 3 tbsp of the broth reserved in step 3 and 1 tbsp lime juice. Taste, then add separate additional salt, sugar or lime juice if needed. Set this complete chili sauce aside for serving.

   Uses 3 tbsp Huy Fong Chili Garlic Sauce · 15 g garlic, peeled and grated or finely minced, for the chili sauce · 50 g ginger, peeled and grated or finely minced, for the chili sauce · 1 tsp salt for the chili sauce · 1 tsp sugar for the chili sauce · 3 tbsp reserved poaching broth for the chili sauce · 1 tbsp lime juice for the chili sauce · Additional salt to taste for the chili sauce

8. 8

   Step 8: Divide the cooked rice from step 5 and the chopped poached chicken from step 3 into the eight serving portions. Arrange the cucumber (1) rounds beside the chicken, drizzle with the soy dressing from step 6 and garnish with all 3 sprigs cilantro. Serve the chili sauce from step 7 alongside. Reheat the remaining reserved poaching broth from step 3 thoroughly and serve some as a side soup; its remaining volume and the sauce amounts used on each plate are unspecified. Refrigerate unused chicken, rice, sauces and broth within 2 hours.

   Uses 1 cucumber, peeled and sliced into rounds · All the cooked rice from step 5 · All the drained and chopped chicken from step 3 · Soy dressing from step 6, drizzled over the chicken; actual portion used is unmeasured · Chili sauce from step 7 served alongside; actual portion used is unmeasured · 3 sprigs cilantro · Some remaining reserved broth after the measured rice and sauce draws, reheated for side soup; actual served volume is unknown