Rub the chicken all over with salt to exfoliate the skin — this gives it that signature silky smooth texture.
Rinse well under running water.
In a large pot, bring water, ginger, and green onions to a gentle boil.
Lower the heat to a bare simmer, and carefully add the whole chicken, breast-side down.
Simmer gently for 35–40 minutes (don’t boil — slow and steady ensures tenderness).
💡 Chef’s Tip: Rotate the chicken halfway through for even cooking.

Once cooked, remove the chicken and immediately submerge it in a large bowl of ice water for 10 minutes.
This stops the cooking, tightens the skin, and locks in the juices — giving you that signature glossy, firm yet tender bite.
After cooling, rub a little sesame oil over the skin to keep it silky and flavorful.

In a pot or rice cooker, heat chicken fat or oil over medium heat.
Add minced garlic and ginger, and sauté until fragrant (about 1 minute).
Add the rinsed rice, stir to coat grains in aromatic oil.
Pour in chicken broth, add pandan leaves, and season with salt.
Cook as usual — stovetop or rice cooker — until fluffy and fragrant.
💡 Chef’s Tip: Using broth instead of water transforms ordinary rice into the soul of the dish.

In a blender or mortar & pestle, combine chili, garlic, ginger, lime juice, sugar, salt, and a splash of chicken broth.
Blend until smooth and bright red.
Taste and adjust lime or salt to your liking — it should be spicy, tangy, and sharp.

Whisk together soy sauce, sesame oil, and chicken broth.
Drizzle lightly over sliced chicken before serving.

Chop the cooled chicken into bite-size pieces with a cleaver.
Arrange on a plate, drizzle with soy mixture.
Serve with: A bowl of broth (from the poaching pot)
A mound of fragrant rice
Chili-ginger sauce on the side
Add cucumber slices for freshness and cilantro for garnish.