Yield: 10 portions
Ingredient Amount
Chicken, whole, 3 lb. ea. 4 ea.
Ginger, peeled and smashed 4 Tbsp.
Garlic, peeled and smashed 8 cloves
Soy Sauce, dark 1/4 Cup
Sesame oil 2 Tbsp.
For Rice
Long grain rice 4 Cups
Ginger, minced 4 Tbsp.
Garlic, minced 4 Tbsp.
Shallots, minced 4 Tbsp.
Rendered Chicken or Duck Fat 1/4 cup
Stock 6 Cups
Pandan Leaf 1 Stalk
Sesame Oil 1 tsp.
Kosher or sea salt 1 tsp.
Sauce
Fresh chili, Fresh Thai Bird, minced 5 ea.
Garlic, minced 4 Tbsp.
Ginger, minced 4 Tbsp.
Kicap Manis 1 Cup
water 1 Cup
Garnish
European cucumber, sliced paper thin rounds 1 ea.
Tomato, sliced 1 ea.
Cilantro, washed, chopped 1/2 bh.
Method
1. Bring water to a boil in large wok. Add chicken, breast-side down, ginger and garlic. Let the chicken cook in the water for 2 minutes, then turn off the heat. Cover the wok for 40 minutes.
2. When the chickens have an internal temperature of 160F, take them out of cooking liquid, allow to cool and air-dry on a rack over a sheet tray, breast side up. When surface of chicken skin is dry, brush with soy sauce and sesame oil mixture. Leave them aside to dry before cutting
3. Cut the chicken as chef's demo - remember to cut skin-side down to avoid tearing or loosing the skin.
4. Prepare rice “pilaf” style, adding pandan leaf to liquid before adding to rice. When rice is finished cooking, GENTLY fluff to incorporate salt and 1 tsp sesame oil.
5. Combine all ingredients of sauce and mix well. Serve chicken with sauce, rice, and cucumber salad on the side. This dish is traditionally served at room temperature, but may be served hot if you prefer.