Claypot Chicken Rice with Ginger-Scallion Sauce

Instructions

• Cut the Chicken

  • 1

    Cut up a whole chicken into thighs, breasts, wings, and drumsticks. Reserve the bones for making the stock and any excess skin for making the aromatic oil for rice.

• Chicken Stock

  • 1

    Slice ginger into thick slices. Chop spring onions, coriander and pandan leaves into large chunks. Smash garlic cloves.

  • 2

    In a large pot, add the chicken bones and cover with water (2:1 ratio of water to bones by weight) and bring to a boil. Reduce to a simmer and cook for 1 hour. Skim any scum off the surface for the first 10 minutes.

  • 3

    Add the coriander, ginger, spring onions, garlic, and pandan leaves. Cook for another hour.

  • 4

    Strain the stock and reserve.

• Ginger-Scallion Sauce

  • 1

    Finely chop ginger, spring onion and coriander.

  • 2

    In a small pan, heat oil until shimmering.

  • 3

    Add the chopped ginger and cook until aromatic, about 15 seconds.

  • 4

    Add the chopped spring onion and coriander and cook another 30 seconds. The herbs should be wilted and softened.

  • 5

    Remove the pan from the heat and add the sesame oil, sugar and salt.

  • 6

    Adjust the seasoning as needed, then transfer to a container, allow to cool and refrigerate until needed.

• Aromatic Oil for Rice

  • 1

    Heat chicken skin and 1 tbs water in a small saucepan over low heat and cook until all the fat has rendered out, about 10 minutes.

  • 2

    While the fat is rendering, slice shallots and ginger and chop coriander and spring onion.

  • 3

    Discard the skin, leaving the fat in the pan. Still over low heat, add shallots and allow to cook until golden brown, about 10 minutes.

  • 4

    Use a slotted spoon to remove the crispy shallots and drain on paper towels. Reserve the crispy shallots for the soup.

  • 5

    Add coriander, spring onions, and ginger to the pan. Cook for 10 minutes until aromatic. Add 1 tablespoon sesame oil and cook for an additional 1 minute.

  • 6

    Strain the oil and set aside for the rice.

• Sous Vide Chicken

  • 1

    Season chicken stock with salt, sesame oil, and soy sauce.

  • 2

    Preheat a sous vide to 65°C (149°F).

  • 3

    Sous vide the chicken thighs and chicken drumsticks in the seasoned stock for 1 hour.

  • 4

    Allow the chicken to cool and refrigerate until ready to serve.

  • 5

    Heat the sous vide to 74ºC (165ºF) and repeat the process with the chicken breasts and chicken wings.

• Claypot Rice

  • 1

    Rinse the rice and drain well.

  • 2

    Heat 2 tablespoons of the prepared aromatic oil in a claypot over medium heat. Add curry powder and cook for 1 minute.

  • 3

    Add rice and stir to coat the rice in the oil.

  • 4

    Add some reserved stock and 2 pandan leaves, season with salt, and bring to a boil.

  • 5

    Reduce to a simmer, cover, and cook for 18-20 minutes until the rice is done.

• Chicken Soup

  • 1

    While the rice is cooking, reheat the remaining chicken stock in a pot, season with salt, and bring to a boil. Garnish with fried shallots and coriander.

• To Finish

  • 1

    Chop the sous vide chicken into bite size pieces.

  • 2

    Chop the coriander.

  • 3

    Place the chicken on top of the rice, drizzle the dark soy sauce over, and top with the coriander.

  • 4

    Serve in the claypot with the ginger-scallion sauce and bok choy soup on the side.