Chicken Rice With Shallot Sauce Recipe - NYT Cooking - The New York Times

Armando Rafael for The New York Times. Food Stylist: Mariana Velasquez.

This rendition of chicken rice, where the chicken is delicately poached with aromatics then served at room temperature, is common throughout Southeast Asia and parts of China, but every family is likely to have a slightly different technique. This recipe is from 93-year-old Nancy Fam of Kuala Lumpur, Malaysia, who used to offer a whole poached chicken, with its head and feet still attached, as part of an elaborate altar ritual for deceased family members. After the spirits had been satiated, she’d carve up the chicken and serve it to the living, paired with a dipping sauce made with shallots, lime and ground bean sauce (a fermented soybean paste), a recipe she inherited from her late mother. A celebration of family both present and past, the chicken is served at room temperature, but eaten with a piping hot serving of jasmine rice. —Clarissa Wei

Featured in: Where Feeding the Dead Is a Fading Tradition

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Ingredients

Yield: 4 servings

• 1whole (3- to 4-pound) chicken
• 1(2-inch) piece fresh ginger, unpeeled and sliced
• 3scallions, tied into a knot
• 3small shallots, halved and thinly sliced
• 1fresh red jalapeño, sliced
• 1½tablespoons ground bean sauce
• 1tablespoon granulated sugar
• 2limes
• 1tablespoon light soy sauce
• 1teaspoon sesame oil
• Cooked jasmine rice, for serving

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

778 calories; 47 grams fat; 13 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 10 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 60 grams protein; 347 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. In a large lidded pot, combine the chicken, ginger, scallions and enough water to cover the chicken by 1 inch. Bring to a rolling boil over medium-high heat, about 25 minutes. Once the water comes to a boil, turn off the heat, cover the pot with a tight-fitting lid, and let the chicken sit, undisturbed, until an instant-read thermometer inserted into the thickest part of the breast registers at least 165 degrees, about 40 minutes. Reserve 1 teaspoon of the chicken broth and set aside. (Save the remaining chicken broth for another use.)

2. Prepare a large ice bath. Remove the chicken from the pot and immediately transfer to the ice bath to cool completely, about 10 minutes. Remove the chicken and set aside for later.

3. Make the shallot sauce: In a bowl, combine the shallots, jalapeño, ground bean sauce, sugar and 1 tablespoon water. Cut the limes in half and squeeze their juice into the shallot mixture; stir to combine.

4. Carve the chicken, leaving the skin on: Remove the legs and then separate the drumstick and thighs. Cut the breastbone in half and remove the breasts from the carcass; slice crosswise into nice clean slabs. Remove the wings and pull off any remaining meat from the bones. Arrange the meat on a platter. In a small bowl, combine the light soy sauce, sesame oil and the reserved chicken broth; drizzle over the chicken.

5. Enjoy the chicken over rice; serve with the shallot sauce on the side.

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