Ingredients

• 1 whole chicken
  • 3 whole green onions (green and white), sliced in thirds
  • 1 medium sized ginger, sliced
  • 5 tbsp of salt
• 2 cups of rice
  • 2 cups of chicken stock (from cooking the chicken)
  • Fried chicken skin and chicken fat (from the chicken before cooking)
  • 3 cloves of garlic
• Ginger garlic sauce
  • 1 medium sized ginger
  • 5 cloves of garlic
  • Salt
  • 1/4 cup of neutral oil
• Soy sauce
  • 1/4 cup dark soy sauce
  • 2 tbsp of white sugar
  • 1/4 cup chicken stock
• Chili garlic sauce
  • 2 thai chilis
  • 4 tbsp of vinegar
  • 4 tbsp of chicken stock
  • 3 cloves of garlic
  • Salt
• Green onion garlic oil
  • 2 green onions
  • 2 cloves of garlic
  • 1/4 cup of neutral oil
  • Salt

Steps

Chicken

1. Salt your chicken, spreading a layer of salt throughout the entire chicken and let rest for at least 30 minutes to a few hours
2. Cut out some of the skin and fat, taking from the back cavity of the chicken
3. Fill a big pot with water, 3 green onions (chopped into thirds), sliced medium ginger, 5 tbsp of salt and bring to a boil
4. Clean your chicken, removing all salt
5. Once the water is boiling, carefully lower in the chicken breast side facing up
6. Have the water come up to a boil again
7. Lift up the chicken so that the inside of the chicken is filled again with the boiling water
8. Close the pot with a lid
9. Turn off the heat
10. Let the chicken sit for 50 minutes in the hot water with no heat
11. Take the chicken out after 50 minutes and let rest on a cutting board or pan while you prep the rice and sauces

Rice

1. Fry the chicken fat/skin in a pan for about 5 minutes, or until the skin gets crispy (you should see a bunch of oil that rendered from the chicken skin)
2. Add in your garlic and fry for a few seconds
3. Add in your rice and let toast for a few minutes
4. Add this mixture into a rice cooker with the 2 cups of chicken stock
5. Cook in rice cooker

Green onion oil

1. Chop your green onion and garlic super finely
2. Mix together with oil and salt in a bowl
3. Alternatively, you can put all the ingredients in a food processor and blend together

Sweet dark soy sauce

1. In a small pan, heat up the chicken stock and sugar until the sugar has dissolved
2. Add in your dark soy sauce
3. Put over heat until desired thickness (the sauce should be the consistency of simple syrup)

Ginger garlic sauce

1. Finely chop or food process your ginger and garlic
2. Add in oil and salt and stir

Chili garlic sauce

1. Finely chop or food process your chili and garlic
2. Add in vinegar, salt, and chicken stock and stir

Assembly

1. Cut the chicken best as you can into chunks, so best way I can describe it is 1) breast, 2) thighs and 3) wings. You can also choose to shred the chicken by hand (easiest)
2. Put rice and reasonable amount of chicken onto a plate
3. Put sauces in individual bowls and serve!