INGREDIENTS/
Garlic
Ginger
Shallots
Chicken
Sea salt
Dipping Sauce:
Garlic
Ginger
Thai bird chilli
Prepping the chicken.
Wash the chicken well and rub down with sea salt to clean the skin and help remove any bacteria. Trim the excess fat/skin from the butt, neck of the chicken and save to make chicken oil. Let the salty chicken stand for an hour.
Stuff the chicken with shallots, and slices of ginger. Stuff the feet in the butt and place into a pot of warm water and bring to a rapid boil. Once boiled for 5 minutes turn the power to low and simmer for 45 minutes.
Take the chicken out and rinse in cool running water to wash off the oils and cool the chicken. Let it stamp to room temperature.
Prepping the rice:
Taking the extra fat from the chicken toss them into a pan and slowly cook to release all the fat oils. On medium heat continue until all the chicken fat has turned brown, toss the chicken skins/fat.
Take your diced garlic, ginger and shallots and fry them inside the chicken oil on medium heat. Watch the garlic browns but doesn’t burn.
Wash your rice, drain the water and mix with the pan with the fried garlic and oil. Coat the rice well and transfer it to a rice cooker using the remaining chicken stock from boiling the chicken instead of water.