📝 About This Recipe
Experience the soul of Singaporean and Malaysian street food with this aromatic, comforting masterpiece. This one-pot version streamlines the traditional poaching method by infusing long-grain jasmine rice with the rich essence of chicken fat, ginger, and garlic, all cooked together for maximum flavor. The result is succulent, velvet-textured chicken served over 'oily rice' that is so fragrant it can be eaten entirely on its own.
🥗 Ingredients
The Chicken and Aromatics
- 1.2 kg Whole Chicken (cleaned and patted dry; or 4 large bone-in, skin-on thighs)
- 2 tablespoons Kosher Salt (for exfoliating the chicken skin)
- 3 inch piece Ginger (half sliced into rounds, half finely minced)
- 6 cloves Garlic (4 smashed, 2 finely minced)
- 4 stalks Green Onions (cut into 2-inch lengths)
- 1 tablespoon Sesame Oil (to rub on the chicken after cooking)
The Fragrant Rice
- 2 cups Jasmine Rice (rinsed until water runs clear and drained)
- 2 tablespoons Chicken Fat (trimmed from the chicken cavity, or use neutral oil)
- 2.5 cups Chicken Broth (low sodium)
- 2 pieces Pandan Leaves (tied into a knot (optional but recommended))
Chili Sauce and Garnish
- 4 pieces Fresh Red Chilies (Fresno or Holland chilies)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 Cucumber (Persian or English, thinly sliced for serving)
- 1 bunch Fresh Cilantro (for garnish)
- 2 tablespoons Light Soy Sauce (for drizzling)
👨🍳 Instructions
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1
Prepare the chicken by rubbing the skin vigorously with kosher salt to remove impurities and create a smooth texture. Rinse under cold water and pat extremely dry with paper towels.
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2
Stuff the chicken cavity (or place underneath the thighs) with the sliced ginger rounds, smashed garlic cloves, and half of the green onions.
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3
In a heavy-bottomed pot or Dutch oven, render the chicken fat over medium heat until melted. If not using chicken fat, heat 2 tablespoons of oil.
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4
Sauté the minced ginger and minced garlic in the fat for 1-2 minutes until fragrant but not browned.
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5
Add the drained jasmine rice to the pot. Stir constantly for 3 minutes to 'toast' the grains, ensuring every grain is coated in the aromatic fat.
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6
Pour in the chicken broth and add the knotted pandan leaves. Stir once to level the rice.
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7
Place the prepared chicken carefully on top of the rice layer. If using a whole chicken, place it breast-side up.
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8
Bring the liquid to a gentle simmer. Once simmering, cover the pot with a tight-fitting lid and turn the heat to the lowest setting.
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9
Cook for 20-25 minutes. Do not lift the lid! This steam is crucial for cooking the chicken through while keeping it moist.
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10
Turn off the heat and let the pot sit, covered, for another 10-15 minutes to carry-over cook the chicken and finish the rice.
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11
While resting, prepare the chili sauce by blending the red chilies, a bit of ginger, garlic, lime juice, and a splash of the cooking broth until smooth.
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12
Remove the chicken from the pot. Brush the skin with sesame oil to prevent drying and give it a beautiful sheen. Carve the chicken into bite-sized pieces.
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13
Fluff the rice with a fork, discarding the pandan leaves and aromatics. The rice should be glistening and separate.
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14
Serve the rice on a large platter topped with the chicken. Garnish with cucumber slices, cilantro, and the remaining green onions.
💡 Chef's Tips
For the smoothest skin, give the chicken a 'salt scrub' as mentioned in step 1; it makes a world of difference in texture. Always rinse your jasmine rice until the water is clear to prevent the dish from becoming gummy. If using a whole chicken, ensure it is at room temperature before cooking to ensure even heat distribution. Use a meat thermometer to ensure the thickest part of the chicken reaches 165°F (74°C). To get the most authentic flavor, try to find fresh Pandan leaves at an Asian grocery store; they provide a unique vanilla-like aroma.
🍽️ Serving Suggestions
Serve with a small bowl of hot chicken broth seasoned with a pinch of white pepper and chopped scallions. Pair with a side of bok choy or gai lan drizzled with oyster sauce. Offer three dipping sauces: the spicy chili sauce, a ginger-scallion oil, and a thick dark soy sauce. A chilled glass of barley water or a light lager cuts through the richness of the rice perfectly. Include a side of pickled mustard greens to add a bright acidity to the meal.