Ingredients

• 1 whole chicken (approx. 1.5 kg)
• 5 slices of ginger
• 2 bunches of spring onions, cut into large pieces
• 3 liters water
• 2 tbsp salt
• 300 g jasmine rice
• 3 cloves garlic, finely chopped
• 2 tbsp neutral oil
• Cucumber slices for garnish
• Fresh cilantro for garnish

Dipping sauces

• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp sugar
• 2 tbsp finely chopped chili
• 2 tbsp fresh lime juice
• 3 tbsp chopped ginger
• 3 tbsp chopped garlic

Method

1. Begin by preparing the chicken. Rinse it thoroughly under cold water and pat dry with kitchen paper.
2. Bring the water to a boil in a large pot, add the ginger, spring onions and salt. Lower the chicken into the boiling water and let it simmer for about 45 minutes, until the chicken is cooked through.
3. Remove the chicken and immediately place it in a bowl of ice water to cool. This step helps firm the skin and keeps the chicken juicy.
4. Prepare the rice by rinsing it under cold water until the water runs clear. Drain the rice thoroughly.
5. Heat the oil in a pot, add the garlic and fry until golden. Add the rinsed rice and sauté for 2–3 minutes.
6. Pour 600 ml of the chicken's cooking liquid into the pot with the rice, cover and let simmer for 15–20 minutes, until the rice is tender.
7. While the rice cooks, prepare the sauces by mixing soy sauce, sesame oil and sugar in one bowl. In another bowl combine chili, lime juice, ginger and garlic.
8. Take the chicken out of the ice water and cut it into serving pieces.
9. Plate the rice, place the chicken pieces on top and garnish with cucumber slices and fresh cilantro. Serve with the different sauces on the side.

Vegetarian variation with tofu

To make a vegetarian version, you can replace the chicken with 300 g firm tofu, cut into large cubes. Cook the cubes in vegetable broth instead of water, then follow the rest of the recipe as indicated above.