- Serves: 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 1 hour
- 1 (3-5 lb) Whole Chicken, entrails removed
- 4 large Green Onions, ends removed
- 1 large knob Ginger, sliced
- 1 tbsp. Salt
- 1 tbsp. Sesame Oil
- Dipping Sauces (for serving)
- Sliced Cucumber (for serving)
- 2 c. White Rice (if not using rice cooker, soak for 20 minutes before cooking)
- 1/4 c. Fresh Ginger, minced
- 5 cloves Garlic, minced
- 1/4 c. Sesame Oil
- 1/4 tsp. Salt
Trim fatty bits from around the chicken cavity and reserve for rice. Rub chicken with salt to clean skin, then rinse thoroughly. Place chicken, green onions, a bit of salt, and ginger in a large stock pot and cover with water. Bring water to a boil, then reduce to a simmer and cover. Simmer about 30 minutes or until chicken is just cooked through - immediately transfer cooked chicken to ice bath to stop cooking and firm up skin. Allow chicken to sit in ice bath about 5 minutes, then remove and pat dry. Rub chicken with sesame oil, then carefully carve and slice. Set aside until needed.
To make the rice, heat a wok on high until ripping hot, then pour in sesame oil and reduce heat to medium. Add reserved chicken fat and render briefly, then add ginger and garlic. Continue to stir fry, stirring constantly, until garlic and ginger are golden. Add white rice and stir fry briefly, about 1 minute. Transfer rice to a rice cooker or pot and add 1 1/4 cups chicken broth from cooking. Cook about 20 minutes or until rice is tender, then fluff with a fork.
Serve chicken and rice with various dipping sauces, fresh veggies, and the chicken broth.