Ingredients

Method

Rub the chicken all over with salt, then rinse under cold water. Place the chicken in a large pot and cover it with water. Add the crushed ginger and green onions. Bring the water to a boil, then reduce the heat to a simmer. Cook the chicken for 30-40 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the pot and set it aside to cool. Reserve 4 cups of the cooking liquid.

In a large bowl, rinse the jasmine rice under cold water until the water runs clear. Drain the rice and set it aside.

In a large saucepan, heat the vegetable oil over medium heat. Add the drained rice and stir-fry for 2-3 minutes, or until the rice is slightly toasted. Add the reserved 4 cups of chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and cook the rice for 15-20 minutes, or until it is tender and the liquid has been absorbed.

While the rice cooks, prepare the dipping sauces: In a small bowl, combine the grated ginger, minced green onion, and vegetable oil. In another small bowl, mix the oyster sauce and soy sauce.

Cut the cooled chicken into serving pieces, removing the skin if desired. Serve the chicken with the cooked rice and dipping sauces.