Ingredients

• 1 whole chicken, about 1.6 kg
• 2 tbsp coarse salt
• 4 L water
• 60 g ginger
• 4 stalks spring onions
• 4 leaves pandan leaves
• 1 tbsp salt
• 400 g jasmine rice
• 2 tbsp neutral oil
• 4 cloves garlic
• 2 shallots
• 15 g ginger
• 1 tsp salt
• 560 ml chicken poaching stock
• 6 fresh long red chillies
• 3 bird's eye chillies
• 3 cloves garlic
• 20 g ginger
• 3 tbsp calamansi lime juice
• 1 tsp sugar
• ½ tsp salt
• 3 tbsp chicken poaching stock
• 60 g young ginger
• ½ tsp salt
• 3 tbsp neutral oil
• 2 tbsp light soy sauce
• 1 tbsp sesame oil
• 4 tbsp thick dark soy sauce
• 1 cucumber
• 4 sprigs coriander

Method

1. 01
   Scrub the chicken Rub the chicken all over, inside and out, with the coarse salt, then rinse it well and pat it dry, keeping the pieces of yellow fat from the cavity aside for the rice.
2. 02
   Wash the rice Rinse the jasmine rice in cold water three or four times until the water runs almost clear, then leave it to drain in a sieve while you carry on.
3. 03
   Heat the poaching water Put the four litres of water in a large deep pot with the sliced ginger, spring onions, two knotted pandan leaves and one tablespoon of salt, and bring it to a full boil. Make the two sauces while it heats.
4. 04
   Blend the chilli sauce Blend the red chillies, bird's eye chillies, garlic, chopped ginger, calamansi juice, sugar and half a teaspoon of salt into a fairly smooth sauce, then set it aside.
5. 05
   Make the ginger sauce Put the grated ginger and half a teaspoon of salt in a heatproof bowl, heat three tablespoons of oil until it just starts to smoke, then pour it over the ginger and stir.
6. 06
   Poach the chicken Holding the chicken by the neck, dip it into the boiling water and lift it out three times, then lower it in breast down, bring the water back to a bare simmer and poach gently for ten minutes.
7. 07
   Steep off the heat Ladle about six hundred millilitres of stock from the pot into a jug, then turn off the heat, cover the pot tightly and start the timer. While the chicken steeps, go straight on to the rice steps that follow.
8. 08
   Render the chicken fat Put the reserved chicken fat and two tablespoons of oil in a heavy pot over medium low heat and cook until the fat has melted and the bits are golden, then lift out the crisp bits.
9. 09
   Fry the aromatics Add the chopped garlic, shallots and sliced ginger to the fat and fry, stirring, until fragrant and pale gold.
10. 10
    Toast the rice Add the drained rice and stir it in the fat until every grain is coated and starts to look slightly translucent at the edges.
11. 11
    Simmer the rice Pour in five hundred and sixty millilitres of the stock from the jug, add the two remaining pandan leaves and one teaspoon of salt, bring to a boil, then cover and cook on the lowest heat for fifteen minutes.
12. 12
    Check and chill When the steep timer rings, check that the thickest part of the thigh reads seventy-four degrees Celsius or the juices run clear, then lift the chicken straight into the ice bath and leave it to chill.
13. 13
    Rest the rice Turn off the heat under the rice and leave the lid on so it rests while the chicken chills.
14. 14
    Dress and carve Lift the chicken out of the ice bath, pat it dry, rub the skin with half the sesame oil, then chop it through the bone into serving pieces.
15. 15
    Serve Mix the light soy sauce, remaining sesame oil and one tablespoon of stock and spoon it over the chicken, stir two tablespoons of stock into the chilli sauce, then fluff the rice and serve with the chicken, cucumber, coriander, both sauces and the dark soy sauce.