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1 large chicken
2½ liter (10 cups) water
3 cloves garlic, peeled
2 slices of ginger
1 tablespoon of sesame oil
thick black soy sauce, fresh coriander
(cilantro) sprigs
cucumber slices, scallions, to serve
Rice:
600 g uncooked rice
2 tablespoons finely chopped garlic
1½ tablespoons finely chopped ginger
1 tablespoon finely chopped shallot
2 screwpine (pandan) leaves, tied
in a loose knot
2 teaspoons salt, or to taste
Chili sauce:
6 large red chilies
3-5 chili padi
2 large cloves garlic
2 teaspoons minced ginger
½ teaspoon sugar
½ teaspoon salt, or to taste
2 tablespoons freshly-squeezed calamansi
lime juice
Ginger sauce:
100 g old ginger, peeled and sliced
1 tablespoon peanut or vegetable oil
a dash of sesame oil
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Method:
Clean chicken thoroughly. Remove
excess fat and reserve. In a large, deep pot, bring water to a
rolling boil. Fully submerge chicken in water and return it to a
rolling boil. Simmer vigorously, partially covered, for 15
minutes, then cover tightly, switch off heat and let stand 30 minutes.
Wash rice well and drain, then spread out on a large plate and let it
dry, 10 to 15 minutes. Chop reserved chicken fat into small
pieces. Combine with 2 tablespoons cold water in a small pot and
cook over low heat for 10 to 15 minutes, until water is evaporated and
fat has rendered.
Remove chicken from hot stock and dip in
cold water for about 5-10 minutes. Remove and rub skin with
sesame oil and set aside. To make rice, heat 5 tablespoons
rendered chicken fat in a wok over medium heat. Fry garlic,
ginger, and shallot until fragrant, 1 to 2 minutes. Add rice and
stir-fry gently for 2 to 3 minutes or until grains turn translucent.
Transfer rice to rice cooker, add screwpine leaves, salt and 750 ml of
the stock from the chicken pot. Switch on and leave to cook.
To make chili sauce, blend all
ingredients to a paste, then add 2 tablespoons hot stock and blend
until combined. To make ginger sauce, blend ginger to a paste,
then add oil and 1 tablespoon hot chicken stock and blend until
combined.
Chop chicken into pieces before serving
with rice, sauces and garnishes. Serve any remaining chicken
stock as soup.
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