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1
Poach the Chicken
35 Mins
Bare simmer, 85–90°C (185–194°F)
Put the chicken in a large pot with 2 litres of cold water, 20g of sliced ginger, 3 spring onion stalks and 3g of salt. Bring slowly to a bare simmer — small bubbles, never a rolling boil — and poach for 30–35 minutes, skimming any foam. The chicken is done when the thickest part of the thigh reaches 74°C (165°F) and the juices run clear.
A rolling boil toughens the meat and clouds the stock; keep the water just shivering.
Done when: Thigh reaches 74°C (165°F); juices run clear; skin is smooth and unbroken.
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2
Ice Bath and Rest
15 Mins
Ice water, 0–4°C (32–39°F)
Lift the chicken into a large bowl of ice water for 10 minutes — this stops the cooking and gives the skin its smooth, jelly-like finish. Pat dry, brush lightly with sesame oil, and rest for 5 minutes before carving into neat slices.
Do not skip the ice bath: it is what keeps the skin silky instead of wrinkled.
Done when: Skin is cool, smooth and glossy; meat is just warm when sliced.
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3
Make the Oily Rice
25 Mins
Medium heat, then low simmer, about 95°C (203°F)
Fry the chopped chicken fat in a saucepan over medium heat until it renders, about 3 minutes, then add 20g of minced ginger and 20g of minced garlic and fry for 1 minute. Add the drained rice and the knotted pandan, stir to coat, then pour in 480 ml of the hot strained poaching stock. Bring to a boil, cover, and cook on the lowest heat for 18 minutes, then rest off the heat for 5 minutes.
The rice should smell of ginger and chicken before the lid goes on — if it does not, add a little more stock.
Done when: Grains are separate, glossy and tender; no water pools at the bottom.
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4
Make the Ginger-Scallion Sauce
5 Mins
Oil heated to about 180°C (350°F)
Mix the grated ginger with 30g of chopped spring onion and a pinch of salt in a small heatproof bowl. Heat the vegetable oil until it shimmers, about 180°C (350°F), and pour it over the ginger mixture — it should sizzle hard. Stir and set aside.
Pour the oil while it is properly hot; lukewarm oil makes a flat, raw-tasting sauce.
Done when: The mixture sizzles on contact and smells warmly of ginger.
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5
Season the Soup
5 Mins
Gentle simmer, about 95°C (203°F)
Strain the remaining poaching liquid and return 600 ml to the pot. Season with the light soy sauce and the remaining salt, bring to a gentle simmer, and keep hot. Taste: it should be light and clean, not as salty as the rice.
Skim any fat from the surface so the soup stays clear and light.
Done when: Broth is clear, golden and lightly seasoned.
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6
Plate and Serve
5 Mins
Serve hot; rice and soup at about 75°C (167°F)
Mound the rice on each plate and fan the sliced chicken beside it with the cucumber rounds. Drizzle with dark soy sauce and scatter with spring onion and coriander. Serve the chilli sauce and ginger-scallion sauce in small dishes on the side, with a bowl of hot soup per person.
Serve the sauces on the side, not on the chicken — everyone seasons their own plate.
Done when: Chicken is sliced and glossy, rice is mounded, soup is steaming.
auto_awesome Finishing Touches & Plating
Serve the chicken rice the hawker way: rice mounded, chicken fanned beside it, sauces on the side and a bowl of clear soup to sip between bites. Eat while the rice is hot and the chicken is just warm.
Singapore
1h
France
Vietnam