Singapore's national dish. Poached chicken served with fragrant rice cooked in chicken fat and broth, accompanied by chili sauce, ginger paste, and dark soy sauce.
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Rub the whole chicken with salt (exfoliate) then rinse thoroughly
Stuff the cavity with ginger slices and scallions
Boil a large pot of water. Submerge the chicken, bring back to boil, then remove scum
heat to very low, cover, and poach gently for 45 minutes
Remove chicken and plunge immediately into an ice bath to stop cooking and tighten skin
Render the chicken fat in a pan. Fry the garlic and some ginger until fragrant
Add the washed jasmine rice and stir to coat. Transfer to rice cooker and cook using the poaching broth instead of water
Carve the chicken into pieces. Brush with sesame oil
Serve chicken with the fragrant rice, cucumber slices, chili sauce, dark soy sauce, and a garnish of cilantro
