Back to 4 servings For the chicken and broth 1 whole chicken, about 3 to 4 pounds; reserve the skin and fat trimmings 8 cups water, or chicken stock 3 inch fresh ginger, sliced 4 scallions (scallions), lightly bruised 6 garlic cloves, crushed; half for poaching, half for rice and sauce 2 tablespoons sea salt, plus extra to taste 2 tablespoons sugar cilantro roots, optional, if available For the rice 0.25 cup chicken skin and fat trimmings, or 2 tablespoons vegetable oil if short 2 cups jasmine rice, rinsed and drained 2 pandan leaves, optional For the sauce 3 tablespoons Thai soybean paste, yellow soybean sauce or miso 3 Thai bird's eye chilies, adjust to taste 6 garlic cloves, from the reserved half 3 inch fresh ginger, finely chopped 2 tablespoons lime juice 2 tablespoons rice vinegar 1 tablespoon sugar 1 tablespoon dark soy sauce, or kecap manis 3 tablespoons chicken broth, from the poaching liquid To serve cucumber, sliced fresh cilantro, sprigs fried garlic, optional
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1 Step 1: Trim the excess skin and fat from the chicken, setting the trimmings aside for rendering. Rub the chicken all over with salt.2 Step 2: Place the chicken in a large pot with the water, ginger, scallions, half the garlic, cilantro roots if using, sugar and salt. Bring to a boil, then reduce to a gentle simmer over low heat, covered, for about 30 minutes, skimming any foam that rises.3 Step 3: Turn off the heat and let the chicken sit, still covered, in the hot liquid for another 30 minutes until cooked through.4 Step 4: Check that the thickest part of the thigh reads 165°F (74°C) on a thermometer and the juices run clear with no pink near the bone. Lift the chicken out, reserve 4 cups of the poaching broth for the rice and 3 tablespoons for the sauce, and cool the chicken slightly.5 Step 5: Render the chicken skin and fat trimmings in a saucepan over medium-high heat for about 10 minutes until golden and a couple of tablespoons of fat have melted out. Discard the crispy bits or save them for garnish.6 Step 6: Add the remaining garlic, minced, to the rendered fat and cook over medium heat until golden and fragrant. Add the rinsed rice and stir well to coat it in the fat, about 2 minutes.7 Step 7: Pour in the 4 cups of reserved broth and add the pandan leaves if using. Bring to a gentle boil, then cover and cook on low for about 15 minutes until the liquid is absorbed.8 Step 8: Turn off the heat, leave the lid on, and let the rice rest for 10 minutes. Fluff gently with a fork before serving.9 Step 9: Blend or pound the sauce ingredients (remaining garlic, ginger, chilies, soybean paste, lime juice, rice vinegar, sugar, dark soy sauce and 3 tablespoons broth) until smooth. Let the flavors meld while the rice cooks.10 Step 10: Cut the chicken into serving pieces with the skin on, and arrange over the rice with cucumber slices and cilantro. Serve the sauce on the side, with a bowl of the clear poaching broth as soup and fried garlic scattered on top if desired.getsaucepan.com/r/ce68bded-6e03-5353-afcc-b189e6137f55
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