Wash the chicken thoroughly. Using a handful of salt, rub it all over the chicken, massaging and exfoliating the skin to remove impurities. Rinse well multiple times and set aside. Trim off excess chicken skin and fat, reserving them for later.

Wash spring onions. Peel the ginger and divide it in half. Bruise one half with the back of a knife and finely mince the other half. Mince garlic and set aside.

Prepare an ice bath in a large bowl with ice and water.

In a medium pot, add water (2L for 2 servings / 4L for 4 servings / 6L for 6 servings), Ahh Maa Chicken Stock Seasoning, bruised ginger, and spring onions. Bring to a boil, then lower the heat. Gently add the chicken and poach for 5 minutes with the lid on.

Remove the chicken and immediately submerge it into the prepared ice bath for a few minutes to stop the cooking process and tighten the skin. Do not discard the broth.

Place the cooled chicken into a large bowl. Pour Ahh Maa Roast Meat Soy Sauce into the cavity of the chicken, allowing it to coat the inside and run over the exterior. Turn and coat the chicken evenly. Allow it to marinate for at least 20 minutes, turning occasionally.

In a small pan, heat vegetable oil (2 tbsp for 2 servings / 4 tbsp for 4 servings / 6 tbsp for 6 servings) and cook the reserved chicken skin and fat until golden then remove from heat.

Discard the skin and fat, keeping the infused oil. Using the residual heat, lightly cook the minced garlic and ginger until fragrant, then set aside.

Rinse the rice under cold water until the water runs clear. Add the rinsed rice to your rice cooker along with:

• Ahh Maa Chicken Stock
• Water (100ml for 2 servings / 200ml for 4 servings / 300ml for 6 servings)
• Ahh Maa Chicken Rice Seasoning
• Spring onion stalks (1 stalk per serving)
• Infused oil with lightly cooked garlic and ginger

Cook the rice on the normal setting for your rice cooker.

Air Fryer Method (Prefered Method)

Brush a layer of vegetable oil over the chicken and place into the air fryer. Cook at 200°C for 10 minutes. Turn the chicken over and brush with more oil and continue to cook for 5 minutes at 200°C. Cook until golden brown and crispy.

OR

Deep Fry Method

Heat oil to 175°C and carefully place the chicken into the oil breast-side down. Cook for 10 minutes total, turning halfway through. Cook until crispy and golden.

Blanch the bean sprouts using a strainer in the poached chicken broth for 1 minute. Remove and set aside. Do not discard the poached chicken broth.

Using sturdy kitchen scissors or a sharp knife, cut the chicken. Place the chicken breast-side up. Pull one leg away from the body and cut through the skin between the breast and thigh. Cut through the joint to remove the whole leg. Repeat on the other side. Separate each leg into two pieces by cutting through the joint between the drumstick and thigh. Lift each wing and cut through the joint to remove. Turn the chicken over and cut along both sides of the backbone to remove it. Turn the chicken back breast-side up and cut down the centre of the breastbone to split into two halves. Cut each breast piece in half again to create smaller serving pieces. You should now have 4 breast pieces, 2 thighs, 2 drumsticks, and 2 wings.

Arrange the bean sprouts on a serving plate and place the chopped chicken neatly on top.

Add the chicken broth (4 Tbsp for 2 servings / 8 Tbsp for 4 servings / 12 Tbsp for 6 servings) into the Ahh Maa Chicken Rice Soy Sauce.

Drizzle the chopped chicken with sesame oil and spoon over the Ahh Maa Chicken Rice Soy Sauce. Then garnish with the fried shallots and sliced cucumbers.

Discard aromats from the cooked rice, fluff and divide into bowls. Add the chicken broth (1 Tbsp for 2 servings / 2 Tbsp for 4 servings / 3 Tbsp for 6 servings) to the Ahh Maa Chicken Rice Chilli Sauce and stir thoroughly. Serve sliced chicken with rice, along with Ahh Maa Ginger Scallion Oil and Ahh Maa Chicken Rice Chilli Sauce on the side.