Step 1

Put the scallions, ginger, sesame oil, salt, and white pepper in a heat resistant bowl. Mix to combine.

Step 2

Heat a medium saucepan over medium heat. Add the oil and heat for 2-3 mins until you start to see some fumes start to come off the oil-it needs to be very hot. Take the pan off of the heat.

Step 3

Add the oil slowly and carefully to the bowl with the scallion mixture. The oil will sizzle as the oil hits the wet ingredients so use extreme care when adding the hot oil.

Step 4

Stir to combine and then set aside until ready to use or refrigerate.

Step 5

Mix the sambal olek, bean sauce, light brown sugar, and rice wine vinegar together. Stir until sugar is dissolved. Set aside or refrigerate until ready to serve chicken.

Step 6

Rinse chicken and place in a large pot, breast side up.

Step 7

With a mallet or flat blade of a kitchen knife, smash the ginger and garlic lightly and place it in the pot along with the scallions and the wine. Add the salt plus enough water to the pot to come up about 3/4 up the chicken, about 8 cups. (It’s ok if the chicken is not fully submerged in water)

Step 8

Put the pot on the stove and bring the chicken to a simmer over high heat. Cover the pot with a lid and lower the heat to medium-low. The chicken should be cooking at a gentle simmer.

Step 9

Simmer the chicken for 45 mins. and then flip the chicken so the breast side is down in the water.

Step 10

Put the lid back on, turn off the heat, and let the chicken continue cooking for another 10-12 mins off heat. (The residual heat in the pot will gently finish cooking the breast meat. A meat thermometer should read 165-170).

Step 11

Remove the chicken from the pot, reserving the stock. Put the chicken into a bowl and cover to keep warm and moist while you cook the rice.

Step 12

Measure out 2 1/4 cups of chicken broth from the pot into a saucepan that has a tight fitting lid. You do not need to strain out the solids, just push them out of the way. A little chicken fat is a nice addition to the rice but if you have a thick layer of fat floating on the surface of the broth, then skim it off first before measuring out the broth.

Step 13

Rinse the rice under running water and then drain. Add the broth and the rice into the saucepan. Turn the heat to medium and bring the pot to a simmer, stirring the rice once or twice with a fork (sometimes hot liquid tends to congeal the rice at the bottom of the pan where it can start to stick).

Step 14

Lower the heat to medium low as soon as it starts to simmer and cover with a lid.

Step 15

Cook for 8-10 minutes until you start to see small holes on the surface of the rice and it starts to puff up. Lower the heat to low, stir the rice once more with a fork, and cover the pot.

Step 16

Cook for an additional 10-12 minutes until the rice is shiny and soft. If the rice is still a little firm, add a couple more tablespoons of broth and cook for 5 additional minutes.

Step 17

When the rice is done, remove from heat and let sit an additional 5 mins to let the rice finish absorbing any remaining moisture. Let it sit in the pot until ready to serve.

Step 18

Prepare the cucumber garnish. Peel a couple of strips off of the cucumber and then cut it into thin slices on a slight angle. Arrange the cucumber on a large platter with the cilantro.

Step 19

When the chicken is cool enough to handle, remove the thighs and drumsticks, and cut them into manageable pieces.

Step 20

Remove the back by cutting down the sides of the bird. Then, cut the breast in half through the bone, by cutting on either side of the breast bone.

Step 21

Remove the breasts in one piece and flip them over to remove any cartilage or bone fragments. Then cut the breast into thick slices.

Step 22

Arrange all of the chicken on the platter next to the cucumber. Scoop the rice onto a separate platter or into individual bowls.

Step 23

Serve the sauces on the side and let guests help themselves.