Country: Malaysia Region / Locale: Malaysian Servings: 4

Ingredients

• whole chicken – 1.5 kg / 3.3 lbs
• water – 3 liters / 12 cups
• ginger – 80 g / 1/3 cup, sliced
• green onions – 4, whole
• rice – 300 g / 1.5 cups
• chicken fat – 3 tbsp / 45 ml
• garlic – 2 cloves, minced
• cucumber – 1, sliced
• soy sauce – 2 tbsp / 30 ml
• sesame oil – 1 tbsp / 15 ml
• chili sauce – as needed
• salt – to taste

Instructions

1. Clean the chicken and remove excess fat. Set fat aside.
2. In a large pot, bring water to a boil with half the ginger and green onions. Add the chicken, reduce heat, and simmer for 40-50 minutes until fully cooked.
3. Remove chicken, submerge in ice water for 5 minutes, then pat dry. Reserve broth.
4. Heat chicken fat in a pan over medium heat. Add garlic and remaining ginger, cooking until fragrant. Add rice, stirring to coat.
5. Add 2 cups/500 ml of reserved broth to rice. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Fluff with a fork.
6. Mix soy sauce and sesame oil, brush over chicken. Slice chicken.
7. Serve chicken over rice, garnished with cucumber. Include chili sauce as a condiment.

Substitutions

• whole chicken -> chicken thighs (boneless)
• chicken fat -> vegetable oil
• ginger -> galangal

Enhancements in the Next Evolution

• Marinate the chicken with ginger and garlic before poaching for enhanced flavor.
• Use pandan leaves in the cooking broth for aromatic rice.
• Add a splash of lime juice to the chili sauce for tanginess.