Step 1

Using kitchen scissors, trim the fat and excess skin off the Whole Chicken (and set aside for later. In a stock pot, add room temperature Water (8 cup) and the whole chicken. Bring to a boil, skimming off any foam that rises to the top. Reduce heat to medium-low and add Garlic (4 clove), Fresh Ginger (3 inch), Scallion (4 stalk), and Salt (to taste). Continue to gently simmer for 40-60 minutes until the chicken is tender and almost falling off the bone. Once done, transfer the chicken to a cutting, allow it to cool slightly and remove skin. Strain the chicken cooking broth, season with additional Salt (to taste) to taste, and set aside.

Step 2

In a small saucepan over medium-high heat, add the chicken skin and trimmings. Cook for about 10 minutes until you have a couple of tablespoons of fat and the trimmings and skins are golden brown and crispy. Remove the skin and set aside for garnish. Add the Jasmine Rice (2 cup) to the saucepan and stir vigorously to scrape up any chicken bits from the bottom. Gradually add 3 cups of the reserved chicken stock. Cook for 20 minutes or until the rice is tender. Fluff with a fork before serving.

Step 3

Peel and grate Fresh Ginger (2 inch), thinly slice Scallion (3), and place in a bowl. Add Salt (1/2 teaspoon) a pinch of Granulated Sugar (1 pinch), and a pinch of Chicken Bouillon Powder (1 pinch). Heat a pot over high heat, add ½ cup of Neutral Oil (1/2 cup), and heat for 3-4 minutes. Test the oil by adding a small slice of green onion—if it sizzles, add all the hot oil to the bowl. Mix together for scallion oil and set aside.

Step 4

In serving bowls, layer rice, poached chicken, sliced Cucumber (2), Fresh Cilantro (1/2 bunch), and drizzle with scallion oil and top with crispy chicken skin. Serve with a small bowl of the chicken broth on the side.