Singaporean Chicken Rice — Jewish Food Society

Ingredients

• 1 whole 5 lb. chicken
• 2 tablespoons kosher salt
• 12 cups water
• 2 large onions, peeled and quartered
• 2 stalks lemongrass, pounded and knotted together
• 3 whole scallions
• 10 cloves garlic, peeled and crushed
• 1 two-inch piece ginger, peeled and sliced
• 5-6 black peppercorns
• 3 tablespoons sea salt
• ½ bunch cilantro, rinsed, plus more for serving
• 2 tablespoons sesame oil
• 1 block silken tofu, cubed
• 2 tablespoons schmaltz
• ½” piece ginger, peeled and minced
• 2 cloves garlic, peeled and minced
• 3 pandan leaves, knotted together
• 3 cups raw jasmine rice, rinsed and drained
• 1 ½ teaspoons fine sea salt
• 4 cups chicken broth from the chicken
• 3 tablespoons minced ginger
• 2 tablespoons rice vinegar
• ½ teaspoon salt
• ½ teaspoon sugar
• Fresh sliced cucumbers
• Sambal oelek
• Dark soy sauce