Follow these steps for perfect results
lemon juice
freshly squeezed
red chiles
chopped fresh
garlic
chopped
salt
to taste
chicken
scallion
cut into 1-inch pieces
ginger
fresh, peeled
vegetable oil
garlic
finely chopped
rice
long-grain uncooked
salt
fine
Prepare the chile sauce by combining lemon juice, chopped red chiles, garlic, and salt in a bowl; mix well and adjust seasoning to taste.
Set the chile sauce aside.
Bring a large pot of salted water to a boil.
Stuff the chicken cavity with scallion and ginger.
Add the chicken to the boiling water, breast side-down.
Reduce the heat to a simmer, cover, and cook for about 40 minutes, or until the chicken is just cooked through.
Transfer the chicken to an ice water bath for 5-6 minutes to stop the cooking process and crisp the skin.
Drain the chicken.
Debone the chicken and cut it into bite-sized pieces.
Reserve the chicken stock and keep it hot.
Heat oil in a wok or saucepan over high heat.
Add the finely chopped garlic and stir-fry until fragrant.
Add the rice and stir-fry for 1-2 minutes.
Add enough of the hot reserved chicken stock to reach 1/2-inch above the rice.
Bring to a boil, add salt, and reduce the heat to low.
When steam holes form in the rice, cover the wok and steam until cooked, about 30 minutes.
Whisk 1/4 cup of the hot chicken stock into the chile sauce.
Arrange the rice and poached chicken on a platter, and drizzle with the chile sauce.
Expert advice for the best results
Use high-quality chicken broth for the rice for the best flavor.
Adjust the amount of chili in the sauce to your preferred heat level.
For extra crispy chicken skin, pat the chicken dry before poaching.
Everything you need to know before you start
20 minutes
The chicken can be poached a day ahead and stored in the refrigerator.
Serve the chicken and rice attractively arranged on a platter, drizzled with chili sauce and garnished with fresh cilantro.
Serve with sliced cucumbers and tomatoes.
The acidity of the Riesling complements the richness of the chicken.
A refreshing complement to the savory dish.
Discover the story behind this recipe
A staple dish in Singapore, Malaysia, and other Southeast Asian countries.
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