CHICKEN RICE

Try this version of chicken rice.


CHICKEN RICE

Ingredients
For the chicken:
1 chicken, cut off legs and neck
2 tsp sesame oil
1 tsp light soy sauce

For the rice:
3 cups long grain rice
3-4 cm piece ginger, sliced
3 cloves garlic, chopped
1 tsp salt
1/4 tsp pepper

Chilli sauce:
10 fresh red chillies seeded, pounded
2 cloves garlic, pounded
6cm piece ginger, pounded
1 tbsp oil
1 tbsp lime juice
1/2 tsp salt
1 tsp sugar

Garnishing:
Spring onion curls
Coriander leaves
Cucumber slices

Method
For the chicken: Bring water to a boil in a pot (the amount of water should be just enough to cover the whole chicken). Put in chicken and cook for nine to 10 minutes.

Turn off the heat and allow chicken to remain in the stock for five minutes, then remove chicken and immerse in a basin of cold water. Reserve chicken stock for cooking the rice.

Hang the chicken up to air. Combine sesame oil and light soy sauce, then brush it all over the chicken. Set aside.

For the rice: Wash the rice clean, then drain. Heat up oil in a wok and stir-fry garlic and ginger until lightly browned and fragrant. Put in rice and stir-fry well. Dish out rice and put into a rice cooker. Add enough chicken stock, salt and pepper to taste and a dash of sesame oil. Cook until rice is done.

To serve, scoop warm rice into a rice bowl and overturn this on the plate. Serve with cut-up chicken and chilli sauce. Garnish with cucumber slices, spring onion curls and coriander leaves.

For the chilli sauce: Combine all the sauce ingredients together, mix well and add a tablespoon of chicken stock oil skimmed from the stock or soup.