Ingredients:
4 lb fresh whole Chicken
Salt
3 Green Onions branches
Ginger slices
Water
3 Garlic cloves
1.5 cups of Rice
Chicken Broth
Sesame Oil
Chicken:
1) Rinse the whole chicken with running cold water
2) Clean the chicken by pouring generously salt all over the chicken as well as on the inside
3) Now rub the salt against the skin and on the inside with some pressure (should sound sandy when rubbing)
4) Now rinse the chicken with running cold water again and pat it super dry with paper towels
5) Sprinkle salt again all around the chicken (inside as well) for seasoning
6) Cut green onions into 2" lengths
7) Slice ginger into 4" length (1/4 " thickness)
8) Stuff the green onions and ginger inside the chicken
9) Place the whole chicken (breast side up) into a pot and fill it up with cold water with ~ 1" above the chicken and cover
10) Set temperature to HIGH to bring the water to a boil
11) Once it has started boiling, lower the heat to LOW/SIMMER and set timer to 34 minutes (8.5 min/ lb)
12) They'll be some foams of bubbles surfacing on the top layer and be sure to sift them away!
13) Once time has elapsed, quickly pick up the whole chicken and dunk it in a pot of cold water to stop the cooking process and firm up the chicken
14) Before you commence portioning the chicken, pour 1/2 teaspoon of sesame oil all over the skin.
Rice:
1) Mince the garlic cloves and ginger and heat them on a pan with cooking oil to bring out the aromas for the rice
2) Cook the rice in your rice cooker and use chicken broth (or broth from cooked chicken) and water (70-30 ratio), throw in the minced cloves and ginger, and 1/2 teaspoon of sesame oil into the mixture.
Soup:
Simply filter out the fat from the chicken broth and serve as soup! Salt if required. Mine turned out just fine without any modifications.
