📝 About This Recipe
Experience the ultimate soul food of Singapore and Malaysia, reimagined for the modern kitchen. This recipe delivers succulent, silky poached chicken atop fragrant jasmine rice that has been infused with chicken fat, ginger, and pandan. By using the Instant Pot, we lock in all the aromatic juices and achieve that legendary 'melt-in-your-mouth' texture in a fraction of the traditional time.
🥗 Ingredients
The Chicken & Aromatics
- 2.5 - 3 lbs Whole Chicken (cleaned, excess fat trimmed and reserved)
- 2 tablespoons Kosher Salt (for exfoliating the skin)
- 2 inch knob Ginger (sliced into thick coins)
- 3 stalks Green Onions (tied into a knot)
- 1 tablespoon Sesame Oil (for brushing after cooking)
The Fragrant Rice
- 2 cups Thai Jasmine Rice (rinsed until water runs clear and drained)
- 2 cups Chicken Broth (low sodium)
- 4 cloves Garlic (minced)
- 1 leaf Pandan Leaf (tied in a knot (optional but recommended))
Chili Garlic Sauce
- 4 pieces Fresh Red Chilies (Fresno or Bird's Eye)
- 1 inch Ginger (peeled)
- 2 cloves Garlic
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Sugar
For Serving
- 1 half Cucumber (sliced into rounds)
- 1 handful Fresh Cilantro (for garnish)
- 2 tablespoons Dark Soy Sauce (for drizzling)
👨🍳 Instructions
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1
Prepare the chicken by rubbing the skin vigorously with 2 tablespoons of kosher salt. This 'exfoliation' removes impurities and results in a smooth, translucent skin. Rinse thoroughly under cold water and pat dry.
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2
Stuff the chicken cavity with the ginger slices and the knotted green onions. Set aside.
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3
Turn the Instant Pot to 'Sauté' mode. Add the reserved chicken fat trimmings. Render the fat until you have about 1-2 tablespoons of liquid oil, then discard the solids.
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4
Add the minced garlic to the rendered fat and sauté for 30 seconds until fragrant. Add the drained jasmine rice and stir for 2 minutes to toast the grains, ensuring every grain is coated in the aromatic fat.
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5
Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot to prevent a 'burn' notice.
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6
Place the knotted pandan leaf on top of the rice. Carefully place the whole chicken on top of the rice and liquid.
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7
Secure the Instant Pot lid and set the valve to 'Sealing'. Select 'Manual/Pressure Cook' on High Pressure for 10 minutes.
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8
While the chicken cooks, prepare the chili sauce by blending the chilies, ginger, garlic, lime juice, and sugar in a small processor until smooth.
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9
Once the cooking time is up, allow a 'Natural Pressure Release' for 10 minutes. This is crucial for keeping the chicken moist.
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10
Carefully remove the chicken from the pot. Immediately brush the skin with sesame oil to prevent it from drying out and to give it a beautiful sheen.
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11
Fluff the rice with a fork, discarding the pandan leaf. The rice should be oily, fragrant, and perfectly tender.
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12
Carve the chicken into bite-sized pieces, traditionally served bone-in, but boneless is fine for easier eating.
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13
Plate the rice with the chicken slices on top. Garnish with cucumber slices and cilantro. Serve with the chili sauce and dark soy sauce on the side.
💡 Chef's Tips
If you don't have chicken fat trimmings, use 2 tablespoons of neutral oil mixed with a teaspoon of sesame oil for sautéing the rice. Always rinse your jasmine rice until the water is clear; this removes excess starch and prevents the rice from becoming gummy in the Instant Pot. For an extra authentic touch, plunge the cooked chicken into an ice bath for 30 seconds before brushing with sesame oil to create a 'jelly' layer under the skin. If using chicken thighs instead of a whole chicken, reduce the pressure cook time to 8 minutes with a 10-minute natural release. Don't skip the ginger and green onions inside the cavity; they are the secret to flavoring the meat from the inside out.
🍽️ Serving Suggestions
Serve with a side of light chicken broth garnished with chopped scallions to cleanse the palate. Pair with a cold glass of Barley Water or iced Chrysanthemum tea. Add a side of stir-fried bok choy or kailan in oyster sauce for a complete meal. Provide a small dish of ginger-scallion oil (minced ginger and scallions sizzled in hot oil) for extra richness.