Directions
- 1Place the chicken on a baking sheet and season generously with salt.
- 2Remove the giblets from the chicken.
- 3Finely mince the giblets and set aside.
- 4Place the chicken in a pot and add water.
- 5Add sliced ginger, garlic, scallions, and shiitake mushrooms to the pot.
- 6Poach the chicken until cooked.
- 7Finely mince ginger and garlic.
- 8Finely chop scallions.
- 9Combine minced ginger, garlic, chopped scallions, and salt in a bowl. Mix well.
- 10Add chicken broth from poaching to the bowl. Mix well.
- 11Add soy sauce to the bowl and mix well.
- 12Remove the chicken from the pot and place in an ice bath.
- 13Strain the chicken broth and set aside.
- 14Rinse the rice and cook in a rice cooker.
- 15Add the minced chicken giblets to a pan and saute until browned.
- 16Add minced shallots and garlic to the pan and saute briefly.
- 17Add the cooked rice to the pan and mix well.
- 18Add the strained chicken broth to the rice mixture in the rice cooker.
- 19Cook the rice until done.
- 20Finely chop red chilies and mince garlic.
- 21Combine the chopped red chilies, minced garlic, and salt in a mortar and pestle.
- 22Pound the mixture until a paste is formed.
- 23Add lime juice and some chicken broth to the paste. Mix well.
- 24Brush the cooked chicken with the ginger-scallion mixture.
- 25Slice the chicken and serve with rice, cucumber, chili paste, and ginger-scallion sauce.
Ingredients
- 1 whole chicken
- 1 tbsp salt
- 1 piece ginger
- 1 bulb garlic
- 1 bunch scallions
- 4 shiitake mushrooms
- 1 bottle water
- 2 cups rice
- 2 shallots
- 5 red chilies
- 1 lime
- 1 tbsp soy sauce
Equipment
baking sheetknifepotrice cookermortar and pestlebasting brush
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