Heat the oven, dry-brine chicken, and drain rice

Heat a centre oven rack to 200°C fan or 220°C conventional. Do not wash the chicken. Pat every fold of skin dry, season with 6 g of the measured salt and all the black pepper, and stand uncovered for 15 minutes; reserve 4 g salt for the rice. Meanwhile rinse jasmine rice in four changes of cool water until the water is nearly clear, then drain in a fine sieve for at least 10 minutes. Slice shallots, grate garlic and ginger, slice only the tender lemongrass cores very finely, and tear the makrut leaves.

Ready when

Chicken skin is matte and tacky, while drained grains are separate with no milky pool under the sieve.

Use now

4/4 portions · 1×

4 large thighs, about 1 kg totalbone-in skin-on chicken thighspaha atas ayam bertulang dan berkulit

10 gfine salt, dividedgaram halus, dibagi

1 g, about 1/2 tspground black pepperlada hitam bubuk

300 gdry jasmine riceberas melati kering

120 g, thinly slicedAsian red shallotsbawang merah

20 g, finely grated or mincedgarlicbawang putih

30 g, finely gratedfresh gingerjahe segar

2 stalks, about 40 g trimmed, very finely slicedlemongrass, tender white inner partserai, bagian putih muda

5 fresh or frozen leaves, tornmakrut lime leavesdaun jeruk