Singapore's beloved dish of silky poached chicken over fragrant rice cooked in the chicken's own broth. The secret is a steady, gentle simmer that never fully boils, which keeps the meat tender instead of tough.
1.Pound the ginger slices lightly to release their oils, then place in a large pot with about 4 quarts water, the whole scallions, and salt; bring to a full boil.
2.Lower the chicken carefully into the boiling water breast-side down; when the water returns to a boil, immediately reduce to the lowest simmer.
3.Poach gently, never boiling, for 40-45 minutes, until the chicken is just cooked through - maintaining a steady, gentle heat rather than a boil is what keeps the meat silky instead of tough.
4.Remove the chicken and plunge immediately into an ice water bath for 10-15 minutes - this tightens the skin to give it the dish's signature smooth, bouncy texture.
5.Skim the fat from the poaching broth; heat 2 tbsp of it in a pot, add the grated ginger and garlic, and toast lightly until fragrant.
Add the rinsed rice and stir to coat every grain in the fragrant fat, then add the poaching broth (using the same ratio as for plain rice) and the pandan leaves if using; cover and cook until the rice is tender and fragrant.
7.For the chili sauce, blend the chilies, garlic, lime juice, sugar, and a few tablespoons of the hot poaching broth until smooth.
8.Chop the chicken into pieces and serve over the rice with the chili sauce and a bowl of the poaching broth as a light soup on the side.