1.4 kg whole chicken
chicken fat (from rear end of chicken)
3 cups of jasmine rice (washed and drained)
4 cup + 3 tbsp chicken stock
50 g ginger (sliced)
14 cloves garlic
2 stalks spring onions
5 large red chilies
2 chili padi (bird's eye chili)
1 tbsp + 1 tsp white vinegar
2 tsp sugar
3 tbsp soy sauce
1 tbsp sesame oil
3 tbsp vegetable oil
salt (to taste)
4 L water
| Rubbing chicken with salt will give the chicken skin a nice sheen.
In a small pot on high heat, heat 3 tbsp vegetable oil. Once oil is hot, remove from heat and add 2 minced garlic cloves and 10 g minced ginger. Stir and let it sizzle for 3 minutes.
Add ½ tsp salt and 1 tsp vinegar and stir for 5 minutes, until aromatic and lightly caramelized to a light brown color. Set aside.
In a bowl, mix 3 tbsp soy sauce, 1 tbsp sesame oil and 1 tbsp chicken stock until well combined.
In a pan on medium heat, add chicken fats and fry for 1 minute. Stir in 4 minced garlic cloves and fry for another 1 minute.
Add in uncooked rice and stir continuously for 2 minutes.
Remove from heat and place rice into your rice cooker. Add ½ tsp salt and 4 cups chicken stock. Cook rice according to rice cooker instructions.
| Ice bath stops the cooking process, locks in the juices and gives the chicken skin better texture
Slice chicken and place them into serving plate. Serve with rice, chili sauce and garlic ginger sauce on the side.