Ingredients

• Whole chicken 1 (about 1.5 kg)
• Salt 2 tsp
• Ginger 70 g
• Garlic 8 cloves
• Shallots, minced 2 (30 g)
• Jasmine rice 360 g
• Chicken fat or vegetable oil 4 tbsp
• Red chilies 4 (60 g)
• Lime juice 1 1/2 tbsp
• Sugar 2 tsp
• Green onions 2 (20 g)
• Soy sauce 2 tbsp
• Sesame oil 2 tsp
• Cucumber, sliced 160 g

Instructions

1. 1

   Rub the chicken with 1 tsp of the salt, put it in a pot with 4 slices of ginger and enough water to cover, bring to a boil, then poach just below a simmer for 40 minutes, until the thigh reaches 74C.

2. 2

   Move the chicken to a bowl of ice water for 10 minutes and keep the stock.

3. 3

   Rinse the rice, fry 6 cloves of minced garlic, the shallots and 10 g of grated ginger in 2 tbsp of the fat for 2 minutes, add the rice and stir for 2 minutes.

4. 4

   Cook the rice with 470 ml of the stock and 1/2 tsp of the salt in a rice cooker or covered pot for 15 minutes, then rest it for 10 minutes.

5. 5

   Blend the chilies, 2 cloves of garlic, 10 g of ginger, the lime juice, sugar, a pinch of salt and 2 tbsp of stock into a sauce. Pour 2 tbsp of hot fat over 30 g of grated ginger, the sliced green onions and a pinch of salt.

6. 6

   Brush the chicken with the sesame oil and half the soy sauce and cut it into pieces.

7. 7

   Serve the chicken with the rice, cucumber, both sauces and the remaining soy sauce.