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

Here's the full recipe: • 3 packed tablespoons dark brown sugar

Caramelized Shallot Pasta — Alison Roman

Easy Chicken and Rice Recipe - NYT Cooking

Crispy Coconut Shrimp and Shallots Recipe - NYT Cooking

Tempe Penyet (Smashed Tempeh With Sambal) Recipe

Chicken Rice With Shallot Sauce Recipe - NYT Cooking

French Chicken in Shallot Cream Sauce - Easy Meals with Video

Chicken Rice With Shallot Sauce Recipe - NYT Cooking

Recipe: Chicken with Shallot-Apricot Sauce

Sheet-Pan Chicken With Shallots and Grapes Recipe - NYT Cooking

Earlonne's Chicken and Brown Rice Recipe - NYT Cooking

Chicken and Rice With Scallion-Ginger Sauce Recipe - NYT Cooking

Wine-Braised Chicken With Mushrooms and Leeks Recipe - NYT Cooking

Baked Rice Recipe - NYT Cooking

Spaghetti Aglio e Olio e Fried Shallot Recipe - NYT Cooking