A Chinese dish that is also seen in parts of Southeast Asia. Serve with Ginger-Chile Sauce. Even more than usual, be sure to use a good-quality chicken here; its flavor is what makes the rice special.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil. Rub the inside and outside of the chicken with salt and put 2 tablespoons of the garlic and the ginger in its cavity. Add the chicken to the water; it should be completely submerged, but just barely. Cover, reduce the heat to medium, and cook for 10 minutes. Turn off the heat and let the bird remain in the water for 2 hours, covered.
Step 2
Remove the chicken from the pot (reserve the stock) and place it in a large bowl of ice water until cool. (Or refrigerate it and proceed with the recipe when you’re ready.) Place the peanut oil in a skillet over medium heat. When the oil is hot, add the remaining garlic and the shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add 1 quart of the reserved chicken stock and bring to a boil. Add the rice, bring to a boil again, then reduce the heat to low and cover; cook for about 20 minutes, until the rice has absorbed all the liquid. Stir in salt and pepper to taste.
Step 3
Drain the chicken and rub it with the sesame oil. Cut it into bite-sized pieces (you can decide whether you want to include the bones or not) and arrange it over the rice. Drizzle some of the Ginger-Chile Sauce over the chicken and decorate with the tomatoes and cucumbers. Sprinkle the scallion and cilantro over all or, if you like, heat the remaining chicken stock and serve in small bowls, sprinkled with the scallion; stir in some sauce to taste.
