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While your chicken is cooking, it helps to prepare the ingredients for your chili sauce and rice. Both of these are usually assembled after the chicken is done because they require the chicken broth, but you can get started washing and soaking the rice, chopping the garlic and ginger. In this recipe, all of the poaching broth is reserved -- some is used in the rice, a small amount is used in the chili sauce, and the remainder is saved to be heated and served as a simple soup to accompany the chicken.


6 people

Total time

80 minutes


  • 1 whole chicken (3.5 lbs, 1.8kg, preferably organic)
  • 1 tablespoon kosher salt, plus more, for exfoliating
  • 4 inch section of fresh ginger (peeled and cut into 1/4'' slices)
  • 2 stalks green onion (cut into 1" sections (both green and white parts))
  • 1 tablespoon Asian sesame oil
  • 2 tablespoons Cooking Oil (like canola, vegetable, peanut)
  • 2 cloves garlic (finely minced)
  • 1 inch section of ginger (finely minced (or grated on microplane grater)
  • 2 cups long-grain uncooked rice
  • 2 cups reserved chicken poaching broth
  • ½ teaspoon sesame oil
  • 1 teaspoon kosher salt
  • 1 tablespoon lime juice
  • 2 tablespoons reserved chicken poaching broth
  • 2 teaspoons sugar
  • 4 tablespoons sriracha chili sauce
  • 4 cloves garlic
  • 1 inch section of ginger (peeled)
  • 4 tablespoons Cooking Oil (canola, vegetable, grapeseed)
  • 2 tablespoon grated fresh ginger
  • 2 cloves garlic (finely minced)
  • ½ teaspoon salt
  • 1 teaspoon rice or white vinegar
  • 1 bunch fresh cilantro
  • 2 cucumbers (thinly sliced or cut into bite-sized chunks)


    View the recipe instructions at Steamy Kitchen Recipes

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