Malaysian Chicken and Rice

Ingredients

• 2 Tbs. unseasoned rice vinegar
• 4 Thai bird or 2 jalapeño chiles, thinly sliced crosswise
• 1 cup lower-salt chicken broth
• 3 Tbs. grapeseed oil
• 2 cups jasmine rice
• 3 medium cloves garlic, finely minced
• 1 (3-lb.) chicken
• + 4 more ingredients
• • 4 medium scallions, light-green and white parts thinly sliced crosswise; green tops sliced into 1-½-inch-long slivers and submerged in cold water until serving
  • 1 (1-½-inch) piece fresh ginger, peeled and finely minced
  • 5 Tbs. fish sauce
  • Sea salt

Combine 2 Tbs. of the fish sauce with the garlic and ginger in a small bowl. Put the chicken on a cutting board. Using a sharp cleaver or chef’s knife, disjoint the chicken into drumstick, thigh, wing, and split-breast pieces. Chop each breast half crosswise into 4 pieces (you’ll end up with 8 c...

View full recipe at Fine Cooking