- 1 3-pound (1.5-kilogram) chicken
- Chicken stock or water to cover
- 4 slices ginger, smashed
- 2 green onions, smashed
- 4 cloves garlic, smashed
- 1 teaspoon sesame oil
- 2 tablespoons oil
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 2 tablespoons chopped shallots
- 2 cups long grain rice (preferably Thai jasmine), rinsed
- 2½ cups chicken poaching liquid
- 2 red Thai chilies, seeded
- 1 shallot, peeled, chopped
- 1/3 cup chopped ginger
- 3 peeled garlic cloves
- 1/4 cup reserved chicken stock
- 2 tablespoons lime juice
- 1 tablespoon black bean sauce
- 2 teaspoons fish sauce
- 1 teaspoon sugar
Place chicken in a large pot. Cover with stock or water. Stir in ginger, green onions and garlic. Bring to boil. Reduce heat to medium low and poach chicken for 30 to 35 minutes or until juices are clear. Remove chicken and immediately immerse in a bowl of ice water to stop the cooking. Reserve stock.
Cool chicken in water, drain and place on platter. Cut into 4 pieces and remove skin and bones. Brush chicken with sesame oil. Slice into small pieces.
Heat oil in heavy pot. Add ginger and garlic and shallots, and sauté for 2 minutes or until fragrant. Add rice and sauté for 1 minute. Pour in liquid and bring to boil. Let boil for 2 minutes, reduce heat to low, cover pot and steam rice for 15 to 20 minutes. Stir and add salt, if needed.
Place all ingredients for dipping sauce in food processor and process until slightly chunky. Place in pot and bring to simmer. Simmer 2 minutes, cool. Serve with chicken.
Serve chicken on a large spoonful of rice. Serve soup on side. Drizzle dipping sauce over chicken. Serve rest of sauce separately.
For the poached chicken, look for punchy, tropical-fruit flavours on a lean frame that won’t weigh things down. Lively New Zealand sauvignon blanc or Australian semillon work nicely, as do riesling and gewurztraminer. - Beppi Crosariol