Farah J Eats

Poaching Chicken
1 Exfoliate the chicken skin gently with salt and rinse under water. Trim off some of the chicken skin/fats for the rice.
2 Place chicken in a pot and add the green onions, ginger, garlic and salt. Cover the chicken with water. Bring to a boil with the pot lid on. 
3 Once boiling, skim as much of the scum as possible and turn down the heat to low. Cover the pot with the lid and let it simmer for 20 minutes. 
4 Once the 20 minutes are up, turn off heat and leave the chicken for another 10 minutes.
5 Prepare an ice bath in the meantime and once the the 10 minutes are up, put the chicken in the ice bath to stop the cooking process. Leave for 10-15 minutes. 
7 Make the chicken soy sauce drizzle.
8 Debone the chicken and slice the chicken into 1 inch slices. Drizzle over the chicken soy sauce and some sesame oil.
Chicken Rice
14 Add the chicken skin and/or fat trimmings to a pan over medium heat. Let it cook for 4-5 minutes or until there's oil in the pan.
15 Add the washed uncooked rice and lightly fry it for 3-5 minutes so that the flavor of the rendered chicken fat infuses the rice. 
16 Transfer to a rice cooker and remove the chicken skin and fats. 
17 Use the chicken broth from the poached chicken to cook the rice. If you use 3 cups of rice, add 6 cups of chicken broth.
Ginger Scallion Sauce
19 Add the ginger, green onions, garlic, salt and sugar to a bowl.
20 Heat up the oil in a sauce pan and once it's hot, turn off heat and pour over the the raw ingredients in the bowl. Mix well.
Spicy Sauce
22 Add all the ingredients to a bowl and mix well.