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Ingredients
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Chicken and poaching liquid
Rice
Sauces and condiments
Garnish
Method
Chicken and poaching
Prepare the chicken
Remove any giblets from the cavity and trim excess fat. Rinse the chicken under cold water and pat dry with paper towels. Rub 1 tbsp kosher salt all over the skin and inside the cavity to season and help tighten the skin; rinse lightly if you prefer a milder surface salt.
Make the poaching liquid
In a large stockpot just big enough to hold the chicken, add 3.5 liters water, smashed ginger, smashed green onions, white peppercorns, 1.5 tbsp kosher salt and 1 tsp sugar. Bring to a rolling boil over high heat.
Poach the chicken
When the pot is boiling, lower the chicken breast-side down into the pot. Bring back to a gentle simmer (small bubbles breaking the surface), then immediately reduce heat to maintain a very gentle simmer — aim for 80–90°C (175–195°F) if you have a thermometer. Cover the pot and poach for 30–35 minutes for a 1.4–1.6 kg bird, until an instant-read thermometer in the thickest part of the thigh reads 75°C (165°F). Do not let the pot return to a vigorous boil.
Ice bath and resting
Prepare a large bowl with ice and cold water. When poaching is complete, immediately transfer the chicken to the ice bath for 5 minutes to stop cooking and tighten the skin (this yields the classic gelatinous mouthfeel). After 5 minutes, remove from ice and let rest at room temperature, covered lightly, for 15 minutes before carving. Reserve the poaching liquid; strain and skim fat for making rice and soup.
Rice
Render chicken fat (if using)
If you collected any chicken fat from the poaching liquid, warm it in a small pan. Otherwise heat 2 tbsp neutral oil in a saucepan over medium heat.
Toast aromatics and rice
Add the minced ginger and garlic to the warm oil and sauté for about 30 seconds until fragrant. Add the rinsed jasmine rice and stir to coat the grains for 1–2 minutes, toasting lightly but not browning.
Cook the rice in chicken stock
Add 2 cups warm chicken stock (from the strained poaching liquid) and 1 tsp salt to the rice. Bring to a simmer, then reduce heat to low, cover, and cook for 12–15 minutes until liquid is absorbed and rice is tender. Let sit covered off heat for 10 minutes, then fluff with a fork.
Sauces and condiments
Ginger-scallion sauce
Combine the 2 tbsp finely grated ginger, 1 tsp grated garlic, 1 tbsp light soy sauce, 1 tsp sesame oil, and 2 tbsp chopped cilantro in a small bowl. Add a pinch of salt and 1 tsp Shaoxing wine if using. Mix and let sit for a few minutes to blend flavors. Adjust salt to taste.
Soy dipping sauce
In a separate small bowl, mix 2 tbsp light soy sauce with 1 tsp dark soy sauce and 1 tsp sesame oil. Add a squeeze of lime or lemon if desired. Reserve for drizzling over cut chicken.
Chili sauce
Serve chili oil or sambal on the side. If using pre-made chili sauce, place 2 tbsp in a small dish; you can mix with a teaspoon of the chicken poaching liquid or a little lime juice to loosen if needed.
Carving and serving
Carve the chicken
Using a sharp knife, separate the legs and thighs at the joint, then slice the breast meat into 1/2-inch thick slices. Keep skin attached to pieces. Arrange on a serving platter with cucumber slices and sliced green onion.
Serve
Spoon some ginger-scallion sauce and soy dipping sauce over the chicken or serve them on the side. Serve the fragrant chicken rice alongside, with lime wedges for brightness. Optionally strain remaining poaching liquid, season, and serve as a clear soup with scallions.