Ingredients

• For the chicken

• 1 whole large chicken
• 1 tbsp sea salt (for rubbing)
• 4 slices fresh ginger
• 2 spring onions, cut into large chunks
• 2 garlic cloves, smashed

• For the rice

• 1½ cups jasmine rice, rinsed
• 2 tbsp chicken fat or vegetable oil
• 2 garlic cloves, finely chopped
• 2 slices ginger
• 1 pandan leaf (optional)
• 2 ¼ cups chicken poaching stock
• Salt to taste

• Soy-Sesame Sauce

• 3 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tsp brown sugar
• 2 tbsp chicken stock

• Ginger-Garlic Sauce

• 1 tbsp finely grated ginger
• 1 tbsp finely grated garlic
1 tbsp hot chicken stock
• 2 tbsp neutral oil (or chicken fat)
• Salt to taste

• Chilli Sauce

• 2 red chillies (bird’s eye for heat)
• 1 garlic clove
• 1 tbsp Lime juice
• 1 tsp brown sugar
• Pinch of salt
• 2 tbsp hot chicken stock

Steps

• Step 1

  Method

• Step 2

  Rub chicken skin thoroughly with salt to exfoliate. Rinse clean.

• Step 3

  In a large pot place the chicken, add ginger, spring onions, panda leaves (optional) and garlic. Add enough water to cover the chicken and bring to a boil. Cover, turn off heat, and leave for 30 minutes.

• Step 4

  After 30 minutes, bring water back to a simmer. Turn off again, cover, and leave another 30 minutes. Chicken should now be perfectly cooked and tender. Remove and cover to keep warm.

• Step 5

  Skim and reserve poaching broth for rice and sauces.

• Step 6

  To make the rice, heat chicken fat or oil in a medium saucepan. Sauté garlic, ginger, until fragrant.

• Step 7

  Add rinsed rice and stir to coat in the fat. Pour in 2 ¼ cups of poaching stock and salt. Add pandan leaf tied in a couple knots. Bring to a boil, then cover and reduce to low. Simmer for 12–15 minutes. Let rest 5 minutes off heat.

• Step 8

  For Soy-Sesame Sauce, mix all ingredients in a bowl. Adjust sweetness and salt to taste.

• Step 9

  For Ginger-Garlic Sauce, heat oil until shimmering, then pour over grated ginger and garlic in a heatproof bowl. Stir in hot stock and salt.

• Step 10

  For Chilli Sauce, blend chillies, garlic, lime juice, sugar, salt, and stock until smooth. Taste for balance.

• Step 11

  Chop chicken into serving pieces. Serve over rice with all three sauces and cucumber slices on the side. You can also brush on some of the sesame soy sauce over the skin for a nice presentation.

• Step 12

  Optional garnish: coriander sprigs or spring onion slivers.

Little Tips

Use the leftover chicken broth to make soup, don’t waste liquid gold!

Let the rice steam undisturbed for 5 minutes after cooking, it makes it fluffier.