Southeast Asian Style Chicken Rice, Riesling, and The Night Tiger

Ingredients

For the Chicken:

• 1 whole chicken (about 3-4 pounds)
• Salt
• 4 slices ginger
• 4 cloves garlic, smashed
• 2 green onions
• Water

For the Rice:

• 2 cups jasmine rice
• 2 tablespoons chicken fat or vegetable oil
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 4 cups chicken broth (reserved from poaching the chicken)
• 1/2 teaspoon salt

For the Ginger-Scallion Sauce:

• 1/4 cup ginger, finely grated
• 1/4 cup green onions, finely chopped
• 1/4 cup vegetable oil
• Salt, to taste

For the Chili Sauce:

• 3 red chilies, chopped
• 2 cloves garlic
• 1 tablespoon ginger, grated
• 1 tablespoon sugar
• 2 tablespoons lime juice
• 1/4 cup chicken broth

For the Sweet Soy Sauce:

• 1/4 cup soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon sugar
• 1/4 cup chicken broth

Garnish:

• Fresh cilantro leaves
• Sliced cucumber

Instructions

Prepare the Chicken:

• Rinse the chicken and rub it all over with salt. Rinse again and place it in a large pot.
• Add enough water to cover the chicken, along with the ginger slices, garlic, and green onions.
• Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the chicken is cooked through.
• Remove the chicken from the pot and place it in an ice bath to stop the cooking and keep the skin tender. Reserve the broth for the rice and sauces.

Cook the Rice:

• Rinse the jasmine rice until the water runs clear.
• In a large pot or rice cooker, heat the chicken fat or vegetable oil over medium heat. Add the minced garlic and ginger, and sauté until fragrant.
• Add the rice and stir to coat each grain with the oil and aromatics.
• Pour in the reserved chicken broth and salt. Bring to a boil, then reduce the heat to low, cover, and cook until the rice is tender and the liquid is absorbed.

Make the Ginger-Scallion Sauce:

• Combine the grated ginger, chopped green onions, and salt in a heatproof bowl.
• Heat the vegetable oil until smoking hot, then carefully pour it over the ginger and green onion mixture. Stir to combine.

Make the Chili Sauce:

• Blend the red chilies, garlic, grated ginger, sugar, lime juice, and chicken broth until smooth. Adjust seasoning to taste.

Make the Sweet Soy Sauce:

• In a small saucepan, combine the soy sauce, dark soy sauce, sugar, and chicken broth. Bring to a boil, then reduce the heat and simmer until slightly thickened.

Serve:

• Carve the chicken into serving pieces and arrange on a platter.
• Serve the chicken with the fragrant rice, cucumber slices, and the trio of sauces.
• Garnish with fresh cilantro leaves.