Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
44
High
Nutrition per serving
Calories998 kcal (50%)
Total Fat60 g (86%)
Carbs63.4 g (24%)
Sugars9.4 g (10%)
Protein49.3 g (99%)
Sodium5532.9 mg (277%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3 lbwhole chicken
giblets removed
¼ cupkosher salt
divided
4 inchfresh ginger
pieces, peeled and cut into 1/4-inch slices
1 bunchscallion
fresh
1 galwater
cold, plus more as needed
2 tablespoonssesame oil
¼ cupsesame oil
2 tablespoonschicken fat
chopped
2cloves garlic
minced
1 tablespoonfresh ginger
minced
1 teaspoonkosher salt
2 cupslong grain rice
rinsed and drained
2 cupsbroth
reserved, chicken, poaching
2 tablespoonssambal
2 tablespoonssriracha
2 teaspoonssugar
1 tablespoongarlic
minced
1 tablespoonfresh ginger
minced
1 tablespoonlime juice
2 tablespoonsbroth
reserved, chicken, poaching
2 tablespoonsfresh ginger
grated
2 tablespoonsgarlic
finely minced
kosher salt
to taste
3 tablespoonspeanut oil
1 tablespoonrice vinegar
garlic
reserved, fried
ginger
1 tablespoonoyster sauce
3 tablespoonsdark sweet soy sauce
1 tablespoonlight soy sauce
2 tablespoonsbroth
reserved, chicken, poaching
2cucumbers
thinly sliced, for serving
1 bunchfresh cilantro
for serving
Instructions
Step 1
To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
Step 2
Remove any excess fat from the chicken and set aside for later.
Step 3
Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
Step 4
Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
Step 5
Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
Step 6
Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
Step 7
After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
Step 8
In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
Step 9
Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
Step 10
Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
Step 11
While the rice is cooking, carve the chicken for serving.
Step 12
Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
Step 13
Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
Step 14
Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
Step 15
Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro
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