Ingredients

• For the Chicken

  • 1/3 cup peanut oil
  • 4 dried arbol chiles
  • 2 scallions, white and light green parts only thinly sliced, dark green part reserved for garnish
  • 1 (2-inch) piece fresh ginger, peeled and finely chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons Chinese rice wine
  • 1/4 cup plus 3 tablespoons rice-wine vinegar
  • 1 tablespoon coarse salt
  • 1 tablespoon superfine sugar
  • 1 (3 1/2-pound) chicken, rinsed and pat dry

• For the Relish

  • 1/2 cup white-wine vinegar
  • 1/2 cup superfine sugar
  • 2 Persian cucumbers, quartered lengthwise and sliced (about 1 cup)
  • 8 small shallots, thinly sliced
  • 1/3 cup julienned fresh peeled ginger
  • 1 red finger chile, thinly sliced
  • 3 cups steamed brown rice, for serving