**Edited with more instructions and approximate measurements, per request**
It’s been awhile since I’ve made this dish. I forgot to salt the chicken but it didn’t matter in the end (because the dipping sauce took care of that). Rinse the whole chicken, then simmer (water should be a gentle, rolling boil with small bubbles) in a stockpot with a knob of peeled ginger (maybe 2″; discard the peeled skin) and just enough cold water to cover the bird for an hour (you may need to add more water to keep it covered as time goes on). After one hour, remove the chicken and place it in an ice bath to stop the cooking and tighten the skin.
To make the dipping sauce, blend the following ingredients in a Vitamix until smooth and desired consistency:
Chili Dipping sauce (approximate measurements)
1/4 C Sriracha
1/8 C Sesame oil (or more if needed to emulsify)
2 T Chicken stock (from your stockpot)
1 T Soy sauce
1 T Ginger, minced (up the qty with another Tablespoon if you want stronger flavor and thicker sauce)
1 T Garlic, minced (up the qty with another Tablespoon if you want stronger flavor and thicker sauce)
1 T Demerara sugar (white or brown sugar will work just fine too)
1 lime, juiced
People always talk about the chicken, but I think the rice is the star. 🙂
1 T chicken fat (removed from the back of the bird)
2 T ginger, minced
2 T garlic, minced
1 C jasmine rice
1 C chicken stock (from your stockpot)
- Rinse the rice a few times then let it soak in water for 5-10 minutes if you want to shorten the cooking time.
- In the meantime, saute chicken fat, ginger, and garlic in a cast iron skillet (or any pan that you have) for 2 minutes. Drain the rice and add to the skillet. Once rice becomes fragrant, transfer to a saucepan or rice cooker and add the chicken stock. Cook until rice is cooked all the way through.
Serve chicken at room temp or cold, with sliced cucumbers, chicken stock, rice, and dipping sauce.