Chicken Rice With Shallot Sauce

Preparation

1. Step 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. Step 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. Step 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. Step 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. Step 5

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