Step 1

Wash the chicken thoroughly (this gives you a clearer broth to serve later on).

Step 2

Season chicken with 3 tbsp of salt. (this might seem like a lot but remember you're boiling it) You can alternatively add the salt straight into the water.

Step 3

Bring water up to a boil then throw in scallions, ginger, garlic, turmeric powder, and pinch of salt. Make sure there is just enough water to cover the chicken.

Step 4

Drop the chicken into the water for 5 seconds and lift. Repeat this 3 times to tighten skin.

Step 5

Bring heat down to a simmer and cook for 45 mintues covered.

Step 6

While the chicken is cooking, prepare your rice ingredients (wash rice, chop shallots, garlic and ginger)

Step 7

Using 1 tbsp of oil, fry shallots, ginger, and garlic for 1-2 minutes over high heat.

Step 8

Add rice, and tumeric powder then mix until combined and set aside in rice cooker.

Step 9

Once the chicken is cooked through, take it out and immediately place in an ice bath for 10 minutes (this gives it that springy elastic chicken texture).

Step 10

Pour 2¼ cups of the chicken broth (broth made from cooking chicken) into the rice cooker and cook accordingly. Don't worry about oil from the chicken in the stock, that adds extra flavor

Step 11

While I wait for the rice to cook I usually make the ginger scallion oil and chili sauce. Ginger scallion oil is a must for this dish, chili sauce is optional but recommended.

Step 12

To make the chili sauce, combine all chili sauce ingredients in a blender and blend until smooth.

Step 13

To make the ginger scallion oil, finely chop ginger and scallions, if you're lazy just grate the ginger(the finer the better) then add salt and pour over ½ cup hot oil.

Step 14

De-bone chicken (recommended)

Step 15

Plate the rice and brush chicken with sesame oil. Serve with sauces and top with green onions!