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joel.neff
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Remove chicken from the fridge about 1 hour before cooking to bring down to room temp. Slice off any excess fat and set aside. Pat the chicken dry and exfoliate the skin with salt to give that light sheen then rinse to remove.
Fill a pot with water, ginger, spring onion and salt and place over high heat. Bring to a boil then carefully lower the chicken into the water, breast side up. Once boiling again, turn the heat down to a simmer and let cook for 30 minutes with the lid ajar. Turn the heat off and cover with a lid completely and let sit for a further 30 minutes. Dunk the chicken into an ice bath and let sit for 10 minutes. Scoop out ginger and spring onion from the broth.
To cook the rice, place a pot over medium heat and add the chicken fat. Cook until the fat has rendered. Add the minced garlic and shallot and cook until fragrant, about 1 minute followed by the jasmine rice. Cook, stirring for about two minutes then add chicken broth and salt. Bring to the boil then reduce the heat to a simmer and cover with a lid to cook for 20 minutes. Turn the heat off and let sit for a further 10 minutes.
Serve with chicken and 3 sauces.