Chicken Rice

Wash the chicken and drain it well. Stuff the ginger and scallions into the chicken’s cavity. Rub 2 teaspoons of salt all over the chicken to create smooth-looking skin.

In a stockpot that fits the chicken snugly, bring the chicken stock and the remaining 1 teaspoon of salt to a boil. Submerge the whole chicken, breast side down, in the boiling stock for 35–45 minutes, depending on the chicken’s size. Immediately reduce the heat to a gentle simmer.

Once the chicken is cooked, remove it and plunge it into prepared cold water for 10 minutes. Reserve the chicken broth for later use. Drain the chicken, discard the ginger and scallions from the cavity, and set it aside to cool before chopping it into the desired serving pieces.

Heat oil in a wok and fry the chopped shallots and garlic until fragrant and golden. Add the rice and stir to combine. Transfer the rice mixture to a rice cooker.

Once transferred, add the chicken broth, ginger, garlic and shallot oil, chicken fat, and salt to the rice mixture. Cook according to the rice cooker’s instructions.

Combine the soy sauce, chicken broth, sesame oil, and garlic and shallot oil. Stir to mix well and set aside.

Combine the chili sauce, garlic, ginger, salt, sugar, chicken broth, and lime juice. Stir to mix well and adjust with more salt, sugar, and lime juice to taste. Set it aside.

Line a serving plate with cucumber slices. Add a bowl of rice and arrange the chicken pieces on the plate. Drizzle the soy sauce over the chicken and garnish with cilantro. Serve immediately with chili sauce and a side of chicken soup.