The crown jewel of Southeast Asian street food. Perfectly poached chicken with aromatic, oil-glittered rice.
Rub the chicken skin with salt to exfoliate and clean, then rinse thoroughly inside and out.
Stuff the cavity with ginger slices and scallions. Salt the interior lightly.
Slice the cucumber thinly.
Wash the rice until the water runs clear, then drain thoroughly.
Grate the ginger and finely slice the spring onions.
Put the brown sugar, dark soy sauce and sesame oil into a bowl.
Pour over with the chicken broth and mix well.
Bring a large pot of water to a boil. Submerge the chicken, breast-side up, and immediately lower heat to a bare simmer.
Shock the chicken in an ice water bath for 5 minutes once cooked through (82°C / 180°F internal).
Drain and brush the skin with cooking oil to prevent drying.
Carve the poached chicken into bite-sized pieces, keeping the skin intact.
Arrange the chicken on a platter with cucumber.
Serve with a bowl of fragrant chicken rice and the side sauces.
Heat chicken fat/oil in a pan. Sauté the minced garlic and ginger until fragrant and golden.
Add the drained rice and sauté for 2 minutes to coat every grain in the fragrant oil.
Transfer to a rice cooker. Add the chicken broth.
Cook as normal and fluff with a fork once done.
Blend the chilies and garlic into a fine paste.
Mix in the lime juice and salt.
Combine ginger, spring onion, and salt in a heat-proof bowl.
Heat the cooking oil and sesame oil until slightly smoking.
Carefully pour the hot oil over the aromatic mixture. Stir well and let cool.