INGREDIENTS:
For the Chicken:
- 1 large chicken (trim of excess fat and reserve for chicken rice)
- 1 tbsp Chinese rice wine
- 2 tbsp light soy sauce
- 1/2 thumb sized ginger, sliced
- 1 clove garlic, pounded
- 2 spring onions, cut in two
- 1/2 tsp salt
- Rock salt (for rubbing chicken skin)
- 1 tsp sesame oil
For the Chicken Stock:
- 3 stalks spring onions
- 1/2 thumb sized ginger, sliced
- 1 tsp salt
- Chicken bones
For the Chicken Rice:
- 3 cups jasmine rice
- 1/2 thumb sized ginger, grated
- 4 cloves garlic, minced
- 1 tsp salt (to taste)
- 3 cups chicken stock
- 2 pcs pandan leaves
- Excess fat from chicken
For the Chili Sauce:
- 10 fresh red chillies, seeds removed
- 2 cloves garlic
- 1 thumb sized ginger
- 2 tbsp chicken stock
- 2 tsp lime juice
- Patis
For the Ginger Sauce:
- 2 thumb sized
- 6 garlic cloves
- 1/2 tsp salt
- 2 tsp lime juice
- 2 tbsp chicken stock
HOW TO COOK:
For the Chicken:
- Rub the chicken skin with rock salt then rinse thoroughly with running water.
- Mix together all chicken ingredients in a blender or food processor.
- Rub this mixture around the chicken and inside the chicken’s cavity.
- Place the chicken and enough water to cover it in a large pot.
- Bring to a boil then turn off the heat.
- Place whole chicken in the water, cover for 5 minutes then remove from stock, repeat this process for 30 minutes (removing the chicken from hot stock after 5 minutes).
- Remove the chicken again from the stock, bring stock to a boil, remove from heat and repeat step 4 for 30 more minutes.
- Prepare another pot with cold water and lots of ice, once the chicken is cooked soak the chicken in this ice water to stop the cooking process.
- Slice into serving sizes enjoy place beside chicken rice and sauces then add sliced cucumber on the side.
For the Chicken Stock:
- Add chicken bones, salt, ginger and spring onions on the stock (from the poached chicken) bring to a boil and simmer for 2 hours.
- Sieve liquid using muslin cloth.
- Use the stock for the chicken rice and chicken soup.
For the Chicken Rice:
- Wash rice twice and drain well using a colander.
- In a non stick pan, add the excess fat and cook until it releases its oil.
- Add the ginger and garlic once there is enough oil then saute until golden brown in color.
- Now add rice in rice cooker, together with sauteed ginger, sauteed garlic, chicken stock, and pandan leaves.
- Use rice cooker as you would in cooking normal rice.
For the Chili Sauce:
- Use a blender (or food processor) and blend all ingredients together.
For the Ginger Sauce:
- Use a blender (or food processor) and blend all ingredients together.
IMAGE: steamykitchen.com
Also try: Korean Bibimbap (Mixed Rice)
