~1.5 hours
Ingredients:
salt and freshly ground pepper
1 whole (3-4 lb) chicken, trimmed of fat
several cloves smashed garlic, 1 tsp minced garlic
several slices fresh ginger, 1 tbs minced ginger
1/2 c peanut oil, or canola oil
3 shallots, roughly chopped, or a small onion
2 c long grain rice
1/2 c minced scallions
--optional
2 cucumbers, peeled and sliced
2 tomatoes, sliced
chopped fresh cilantro leaves
2 tbs fresh cilantro leaves
Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Should be submerged, but only just. Cover, reduce heat to medium, cook 10 minutes. Turn off heat, let chicken remain in water 45-60 minutes, covered, or until cooked through.
Remove chicken from pot, reserve stock, and let cool. Put half peanut oil into skillet over med heat; trimmed chicken fat may be added to this. When oil is hot, add remaining garlic and shallots; cook, stirring occasionally, until lightly browned, ~5 min. Add rice and cook, stirring, until glossy. Add 4 c. reserved chicken stock and bring to boil, reduce heat to low and cover; cook 20 minutes, or until rice has absorbed all liquid. Stir in salt and pepper to taste.
Make dipping sauce of remaining oil, ginger, half the scallions, and a large pinch of salt.
