The method
5 steps · 1.5 hr
- 01
Poach chicken at a bare simmer 35 minutes; shock in ice water.
- 02
Render schmaltz with garlic and ginger; fry rice in it briefly.
- 03
Cook rice in chicken poaching liquid.
- 04
Make ginger-scallion oil: pour hot oil over julienned aromatics with salt.
- 05
Slice chicken; serve over rice with the two sauces.
