Ingredients
- • 1 (2-pound) chicken
- • 1 scallion, cut into 1 inch pieces
- • 4 slices fresh, peeled ginger
- • 6 tbsp vegetable oil or chicken oil rendered
- • from chicken fat
- • 6 to 8 cloves garlic, finely chopped
- • 4 cups long-grain uncooked rice, washed and
- • drained
- • 1 tsp fine salt
- • Mix together for Chilli Sauce:
- • 2 to 3 tbsp freshly squeezed lime or lemon
- • juice, 5 tbsp finely chopped fresh red chilies, 5 cloves
- • garlic, chopped, 3 tbsp finely chopped ginger,
- • 1 tsp fine salt, 1/2 cup boiling hot chicken soup
Instructions
- Boil a large pot of water. Stuff the cavity of the chicken with scallion and
- ginger. Add chicken to boiling water, breast side-down. Lower the heat
- to a simmer just under boiling point and cook, covered until just cooked
- through, about 40 minutes. Bathe the chicken in an ice water bath
- till chicken is cold to create a tender, springy texture. Heat oil in a rice
- cooker, add garlic, stir fry till fragrant. Add uncooked rice, stir fry for
- 2 minutes, add salt and enough chicken soup to cover 1/2 inch above the
- top of the rice. Boil on high heat, lower heat when steam holes form,
- cover and steam for 30 minutes till rice is cooked. Chop chicken and serve
- with steaming hot rice and chilli sauce. Dark soya sauce is the ideal
- accompaniment.
