👨‍🍳 조리법

1. 1

   Prepare the chicken: Rinse the whole chicken inside and out under cold running water. Pat it completely dry with paper towels. Rub the chicken generously all over, inside and out, with 2 tablespoons of salt. Let it sit for about 15 minutes, then rinse off the salt thoroughly. Stuff the cavity with half of the smashed ginger and half of the smashed garlic cloves. Reserve any loose chicken fat from the cavity for later.

   ⏱️ 20 minutes
2. 2

   Poach the chicken: Fill a large pot with enough water to fully submerge the chicken. Add the remaining smashed ginger, garlic, and pandan leaves. Bring the water to a rolling boil over high heat. Carefully lower the chicken into the boiling water, breast-side down. Once the water returns to a boil, reduce the heat to low, maintaining a very gentle simmer. The water should barely be bubbling, around 80°C (175°F). Cover the pot and poach for 45-55 minutes, or until a thermometer inserted into the thickest part of the thigh (without touching bone) reads 74°C (165°F).

   ⏱️ 55 minutes
3. 3

   Shock and finish the chicken: While the chicken is poaching, prepare a large bowl or sink filled with ice and cold water. Once the chicken is cooked, immediately remove it from the poaching liquid and plunge it into the ice bath. Let it chill for at least 10 minutes. This crucial step stops the cooking process and creates the signature silky, slightly gelatinous skin. Remove the chicken from the ice bath, pat it thoroughly dry with paper towels, and rub the skin all over with sesame oil for a glossy finish and aroma.

   ⏱️ 15 minutes
4. 4

   Prepare the fragrant rice: Rinse the jasmine rice under cold water until the water runs clear. Drain well. In a separate pot or the inner pot of a rice cooker, render the reserved chicken fat over medium heat until melted and fragrant. Add the minced remaining ginger and garlic and sauté until aromatic, about 1-2 minutes. Add the drained rice and stir to coat it in the fat, toasting lightly for about 2 minutes. Pour in enough reserved chicken poaching broth (or water) to achieve a 1:1.25 ratio of rice to liquid (e.g., for 400g rice, use about 500ml liquid). Add the knotted pandan leaves. Cook the rice using your rice cooker's standard setting or on the stovetop according to package directions.

   ⏱️ 25 minutes
5. 5

   Make the sauces: \n1. Ginger-Scallion Oil: Finely mince or grate the remaining ginger. Mix with 2 tablespoons of vegetable oil, a pinch of salt, and optionally some finely chopped scallions. \n2. Chili Sauce: Blend fresh red chilies (seeded if desired), remaining smashed garlic, 2 tablespoons lime juice, 1 teaspoon sugar, and about 2-3 tablespoons of the chicken poaching broth until smooth. Season with salt to taste. \n3. Sweet Soy Sauce: Combine 3 tablespoons of dark soy sauce with 1 teaspoon of sugar in a small bowl. Stir until the sugar dissolves.

   ⏱️ 15 minutes
6. 6

   Serve: Let the poached chicken rest for about 10 minutes before carving. Chop the chicken into serving pieces through the bone. Serve the chicken pieces alongside the fragrant rice. Garnish with fresh cucumber slices and optional cilantro. Serve with small bowls of the three prepared sauces on the side.

   ⏱️ 10 minutes