Ingredients
for the The Chicken & Its Broth
1 whole chicken
Enough water to cover the chicken
Salt
Toasted sesame oil
2 inch knob ginger
4 scallions
4 garlic cloves
for the Chili Sauce
Thumb of ginger
2 garlic cloves
1 tbsp sesame oil
3 tbsp reserved chicken broth
Salt to taste
1 tbsp brown sugar
3 long red chilies
1 Juice of lime
for the The Rice
Reserved chicken skin
2 garlic cloves
2 shallot
Thumb of ginger
2 c jasmine rice
2 ½ c reserved chicken broth
Directions
Step 1
for the The Chicken & Its Broth
Step 2
Start off by removing some of the excess skin on the chicken–I removed it at the bottom of the breasts that hang over the cavity and as much as I could from the back. Very finely mince and set aside.
Step 3
Cover the chicken everywhere in salt and give it a massage all over to exfoliate the skin. Rinse it off under the faucet in your sink then place in a deep pot. Add enough cold water to just cover the entire bird. Set over high heat.
Salt
1 whole chicken
Enough water to cover the chicken
Step 4
In the meantime, prepare the aromatics: slice scallions into 3 even-length pieces, and thinly slice ginger; keep the garlic cloves skin on and whole.
4 scallions
4 garlic cloves
2 inch knob ginger
Step 5
If the water is boiling, turn it down to a simmer. Skim anything that might float to the surface of the chicken. Continue doing so until no more rises to the top and the water is clean. Season with salt to taste, then add the aromatics and let simmer for another hour.
Step 6
When finished, remove the chicken from the water and optionally dunk it into ice water to keep the skin tight. Pour and rub toasted sesame all over the chicken and set aside while preparing the rest of the dish.
Toasted sesame oil
Step 7
for the Chili Sauce
Step 1
Thinly slice ginger against the grain. Add to a blender or food processor with all other ingredients and blend until fully broken down but still very slightly chunky. It should have the same consistency as Sambal Oelek.
Thumb of ginger
2 garlic cloves
1 tbsp sesame oil
3 tbsp reserved chicken broth
Salt to taste
1 tbsp brown sugar
3 long red chilies
1 Juice of lime
Step 2
for the The Rice
Step 1
Wash and drain jasmine rice until the water runs clear. Let sit for 20 minutes, then drain the water one more time.
2 c jasmine rice
Step 2
Prepare aromatics: very finely dice shallots, finely mince garlic and ginger.
2 garlic cloves
2 shallot
Thumb of ginger
Step 3
Add the chicken skin to a pot over medium-low heat. Cook down while occasionally stirring until the skin is crispy and its fat is rendered. Turn the heat up to medium high and add the shallots, garlic, and ginger. Add a pinch of salt and sauté until lightly golden.
Reserved chicken skin
Step 4
Add in the rice and sauté for a few more minutes to toast it. Add in the broth, bring to a boil, and cover. Simmer over low for 20 minutes.
2 ½ c reserved chicken broth
Step 5
When the rice finishes cooking, do not remove the cover. Cut the heat and let sit for another 10 minutes.
