Chicken
3.5lbs chicken cleaned
6 garlic cloves smashed
5 stalks spring onion
4 slices (about 1 cm thick) garlic smashed or 50g
1 tbsp salt
Salt the chicken and inside the cavity. Stuff garlic cloves, spring onion and ginger into the chicken cavity and seal with a toothpick.
Bring to a boil in a stockpot with 3 l of water - make sure that the whole chicken is submerged. Once it comes to a boil, reduce to a simmer and cook for another 30min.
To check if the chicken is cooked, insert a toothpick at the thigh all the way to the bone. If the juices run clear, the chicken is cooked.
Once chicken is cooked, plunge it into pre- prepared pot of cold water. This is to stop the cooking.
Reserve the chicken soup for the rice and sauces.
Rice
2tbsp chicken fat
2 cups of rice - washed and strained
1 tbsp minced ginger
4 garlic cloves mashed
2 cups chicken soup salted to taste
3 stalks pandan leaf
Heat chicken fat and fry garlic and ginger till fragrant, add rice and fry.
Transfer to rice cooker and add 2 cups of soup.
Ginger sauce
Mince ginger, add salt, chicken soup and sesame oil to taste
Chilli sauce
3 chillis deseeded
Juice of 2 limes
2 tsp sugar
1 tbsp ginger
2 cloves garlic
2 tbsp chicken soup
Blend.
Sauce for the chicken
2 tbsp Light soy sauce
1 tbsp sesame oil
2 tbsp chicken soup
1 stalk green onion
pinch of sugar
Bring to a boil and pour over chicken just before serving
A word of caution - reduce the garlic used if you're not a big fan of garlic. It gives you bad breath and makes you thirsty :) I love the taste of garlic though so I usually increase the amount called for.
Chicken Fat
1 cup chicken skin and fat
In a heavy saucepan, add 50ml water and heat - about 45 min. Chicken fat renders and water evaporates. Strain.
