Chicken Rice With Shallot Sauce Recipe - NYT Cooking

This rendition of chicken rice, where the chicken is delicately poached with aromatics then served at room temperature, is common throughout Southeast Asia and parts of China, but every family is likely to have a slightly different technique This recipe is from 93-year-old Nancy Fam of Kuala Lumpur, Malaysia, who used to offer a whole poached chicken, with its head and feet still attached, as part of an elaborate altar ritual for deceased family members After the spirits had been satiated, she’d carve up the chicken and serve it to the living, paired with a dipping sauce made with shallots, lime and ground bean sauce (a fermented soybean paste), a recipe she inherited from her late mother

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