Chicken Rice & Big Has : Sunday Sessions S4 E11

Ingredients

• 1 whole Whole Chicken (about 1.5‑2 kg, skin on, preferably a Norfolk Black or similar heritage breed)
• 2 tablespoons Salt (for dry brine)
• 2 tablespoons Granulated Sugar (for dry brine)
• 200 grams Shiitake Mushrooms (fresh or dried, sliced)
• 50 grams Fresh Ginger (skin left on, cut into match‑sticks then dice)
• 7 cloves Garlic Cloves (peeled)
• 2 bunches Spring Onions (white and green parts, washed and trimmed)
• 1 teaspoon Fennel Seeds (optional, adds fragrance)
• 1 teaspoon Coriander Seeds (optional)
• 1 teaspoon Whole Black Peppercorns (optional)
• 2 teaspoons White Sugar (for broth seasoning)
• 1 tablespoon Monosodium Glutamate (MSG) (heaping, optional but recommended for umami)
• 2 tablespoons Neutral Oil (Sunflower) (for rendering chicken fat and frying aromatics)
• 2 cups Jasmine Rice (washed until water runs clear, then soaked 10 min)
• 2 tablespoons Light Soy Sauce (for sweet soy sauce)
• 1 tablespoon Granulated Sugar (for sweet soy)
• 6 pieces Red Chilies (adjust to desired heat, stems removed)
• 1 tablespoon Sesame Oil (for sauces)
• 1 piece Cucumber (peeled and sliced for garnish)

Instructions

1. Dry Brine the Chicken

   Pat the whole chicken dry, sprinkle 2 Tbsp salt and 2 Tbsp sugar all over the skin and inside the cavity, then let rest uncovered for 30 minutes.

   Time: PT35M

2. First Boil – Remove Impurities

   Place the brined chicken in a large stockpot, cover with cold water, bring to a rapid boil, skim off any foam, then discard the water and rinse the chicken under cold running water.

   Time: PT10M

   Temperature: 100°C

3. Prep Aromatics for Poaching

   Slice the shiitake mushrooms, cut ginger into match‑sticks then dice, smash garlic cloves, halve spring onions and trim dirty ends, measure fennel, coriander, peppercorns, sugar, MSG and salt.

   Time: PT15M

4. Second Boil – Poach Chicken with Aromatics

   Return the chicken to the pot, add fresh water to cover, then add mushrooms, ginger, garlic, spring onions, fennel, coriander, peppercorns, 2 tsp sugar, 1 Tbsp MSG and a pinch of salt. Bring gently to a boil, then lower to a simmer (≈90°C) and poach for 45 minutes.

   Time: PT45M

   Temperature: 90°C

5. Ice‑Bath the Chicken

   Using tongs, transfer the cooked chicken to a bowl of ice water for 5 minutes to tighten the skin and stop cooking.

   Time: PT5M

6. Reserve and Strain Broth

   Remove the chicken, set aside. Strain the broth through a fine mesh sieve, keeping the shiitake mushrooms and a few spring onion pieces for garnish. Reserve the clear broth for rice and soup.

   Time: PT5M

7. Debone and Chop Chicken Fat

   Remove excess skin and visible fat from the chicken, chop into bite‑size pieces. Set the skin/fat aside for rendering.

   Time: PT5M

8. Render Chicken Fat

   Heat 2 Tbsp neutral oil in the frying pan over medium heat, add the chopped chicken skin/fat and cook, stirring occasionally, until golden and the fat has melted, about 10 minutes.

   Time: PT10M

9. Fry Aromatics in Rendered Fat

   Add the diced ginger and shallot (or finely diced spring onion) to the rendered fat, sauté until translucent and lightly caramelized, about 5 minutes.

   Time: PT5M

10. Toast the Rice

    Add the washed jasmine rice to the pan, stir‑frequently for 1 minute to coat each grain with the flavored fat.

    Time: PT1M

11. Cook the Rice in Chicken Broth

    Measure the same volume of reserved chicken broth as the rice (2 cups). Add to the pan, bring to a boil, then reduce heat to the lowest setting, cover and simmer for 10 minutes. Turn off heat and let the rice stand, covered, for another 10 minutes.

    Time: PT20M

    Temperature: 100°C

12. Prepare Ginger‑Spring‑Onion Oil Sauce

    Heat 2 Tbsp oil in a small saucepan until just smoking (≈190°C). Add sliced ginger and thinly sliced spring onion, fry briefly (≈30 seconds) until fragrant, then remove from heat.

    Time: PT5M

    Temperature: 190°C

13. Prepare Spicy Chili Sauce

    In another pan, heat 2 Tbsp oil to smoking, add 6 sliced red chilies, 1 minced garlic clove, 1 tsp sugar, 1 tsp MSG, and a pinch of salt. Fry until chilies soften and the mixture darkens slightly, about 5 minutes.

    Time: PT5M

    Temperature: 190°C

14. Make Sweet Soy Dipping Sauce

    Combine 2 Tbsp light soy sauce with 1 Tbsp sugar in a small bowl, stir until sugar dissolves.

    Time: PT2M

15. Slice Poached Chicken

    Remove the chicken from the ice bath, pat dry, and slice into thick pieces, keeping the skin intact.

    Time: PT5M

16. Plate and Garnish

    Spoon a mound of fragrant rice onto each plate, top with sliced chicken, drizzle with ginger‑spring‑onion oil, chili sauce and sweet soy as desired. Garnish with cucumber ribbons, reserved shiitake mushrooms, spring onion rings and a few fresh chilies.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

80 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Chicken: Chicken thighs and drumsticks
• Instead of Salt: Kosher salt
• Instead of Granulated Sugar: Brown sugar
• Instead of Shiitake Mushrooms: Button mushrooms
• Instead of Fresh Ginger: Ground ginger (use less)
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Spring Onions: Leeks (white part)
• Instead of Fennel Seeds: Anise seeds
• Instead of Coriander Seeds: Ground coriander (½ tsp)
• Instead of Whole Black Peppercorns: Ground black pepper (½ tsp)
• Instead of White Sugar: Granulated sugar
• Instead of Monosodium Glutamate (MSG): Soy sauce (extra)
• Instead of Neutral Oil (Sunflower): Canola oil
• Instead of Jasmine Rice: Short‑grain rice
• Instead of Light Soy Sauce: Tamari (gluten‑free)
• Instead of Granulated Sugar (for sweet soy): Brown sugar
• Instead of Red Chilies: Thai bird chilies, Serrano chilies
• Instead of Sesame Oil: Peanut oil
• Instead of Cucumber: Zucchini

Equipment Needed

• Large Stockpot
• Frying Pan
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Heat‑proof Bowl
• Ladle
• Colander
• Serving Plate or Bowl

Critical Steps — Do Not Skip

• Dry brining the chicken for flavor and moisture control
• Gentle simmer (no rolling boil) during poaching to keep broth clear
• Rendering chicken skin/fat slowly for maximum flavor
• Toasting rice in rendered fat before adding broth
• Using hot oil to infuse ginger and spring onion for the dipping sauce

Chef Tips from the Video

• A sharp chef’s knife makes all prep faster and safer.
• Render the chicken skin slowly; the rendered fat is the secret flavor base for the rice.
• Let the rice rest off the heat; this steam finish gives fluffy, separate grains.
• Taste the broth before cooking rice; adjust seasoning with a pinch of salt or MSG.

Troubleshooting

Storage

Refrigerator: Chicken, rice and sauces keep 3 days in airtight containers; broth up to 4 days.

Freezer: Portioned chicken and rice freeze well for up to 1 month; sauces up to 2 months.

Room temperature: Do not store sauces or cooked components at room temperature longer than 2 hours.

Make-Ahead Tips

• The chicken broth can be made a day ahead and refrigerated; it deepens in flavor.
• Sauces keep well refrigerated; reheat gently before serving.
• Cooked rice can be cooled, stored, and reheated with a splash of broth.

Frequently Asked Questions