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Silky poached chicken sits atop fragrant rice cooked in chicken fat and pandan, served with chili sauce and ginger paste. This iconic Southeast Asian-Chinese family meal is comforting, protein-rich, and endlessly satisfying.
Clean and rinse the whole chicken thoroughly. Place in a large pot, cover with water, and add 2 slices of ginger and 2 scallion stalks. Bring to a gentle simmer, then adjust to the lowest heat so barely any bubbles form. Poach for 45–60 minutes until just cooked through.
Carefully transfer the cooked chicken into an ice bath to halt cooking and set the skin. Let rest for at least 15 minutes before slicing. Reserve the poaching liquid as chicken stock.
Rinse the rice until water runs clear. In a medium pot, heat chicken fat or oil over medium heat, then sauté remaining ginger slices, scallion, and pandan leaves until fragrant. Add rinsed rice and stir for 3 minutes to coat each grain.
Ladle in 2 cups of reserved hot chicken stock and 1 teaspoon salt. Bring to boil, reduce to a gentle simmer, cover, and cook for 15 minutes. Let rice rest, covered, for another 10 minutes before fluffing.
Slice the chicken and brush with a mixture of sesame oil and a little salt. Plate rice and arrange chicken on top. Garnish with cucumber slices and drizzle with light soy sauce. Serve with more chicken stock, chili sauce, and ginger-scallion paste on the side.
