Description
A heartwarming dish that combines tender poached chicken with fragrant jasmine rice and zesty dipping sauces, perfect for family gatherings.
Ingredients
Scale
- 1 Whole Chicken (around 1.5 – 2 kg)
- 3.5 Litres Water
- 70 g Pickling Salt
- 90 g White Sugar
- 2 TBSP Sesame Oil
- 4 Litres Water (for stock)
- 150 g Pandan Leaf
- 50 g Ginger Slices (skin on)
- 10 Whole Garlic Cloves
- 1 1/2 TBSP Black Peppercorn
- 60 g Green Onion (White Part)
- 4–5 Whole Dry Bay Leaves
- 3–4 TBSP Kosher Salt
- 1 1/2 TBSP White Pepper
- 1 1/2 TBSP MSG (if desired)
- 1/4 Cup Chicken Oil Fat
- 30 g additional green onion (for garnish)
Instructions
- In a large pot, bring 3.5 litres of water to a rolling boil. Add the whole chicken, pickling salt, white sugar, and sesame oil. Reduce the heat and let it simmer for about 30-40 minutes until fully cooked.
- While the chicken is cooking, combine 4 litres of water, pandan leaves, ginger slices, garlic cloves, black peppercorn, the white part of the green onion, bay leaves, kosher salt, white pepper, and MSG in a second pot. Let it simmer for at least 30 minutes.
- Once the chicken is tender, remove it from the pot, allowing it to cool. Reserve the cooking liquid for later use.
- Rinse 2 cups of jasmine rice until the water runs clear. Cook it in the reserved seasoned chicken broth, adding chicken oil fat just before it’s done.
- Serve by laying the chopped chicken over the rice, drizzled with reserved stock and garnished with green onions.
Notes
Perfect for meal prep or family gatherings. Store leftovers in airtight containers in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg