Chicken Rice

Serves 4

Ingredients:

Chicken:
1.3 kg chicken
2 L water
2 T soy sauce
1 T sesame oil

Soup:
1 inch ginger, sliced
1/2 brown onion
3 T fish sauce
chinese mustard leaves, cut into small pieces (or choy sam, bok choy, lettuce)


Rice:
3 cups long grain rice
4 cups chicken stock (from above)
4 slices ginger
1/4 tsp salt
5 cloves garlic
2 T oil

Chilli Sauce:
40 grams ginger
40 grams cloves garlic
40 grams long red chillies
3 T vinegar
1/2 tsp salt
1 T sugar
1/2 T sesame oil

Methods:

Chicken -
1. Wash chicken and cut off excess skin around neck.
2. Bring water to boil in stockpot. Dip the chicken in boiling water, and carefully lift the chicken to drain the water. Do this 6 times. Leave the chicken in the boiling water (with heat on) for 10 minutes. Turn over and boil for another 10 minutes (total of 20min). Turn off heat. Leave the chicken in the pot for 30 minutes. Turn chicken over and leave for another 30 minutes (total 60min).

[Note: If using a 700g chicken (spring chicken), place in boiling water (heat on) for a total of 10 minutes. Leave in pot (heat turned off) for a total of 30 minutes]

3. Remove chicken from pot. Debone and chop into small pieces.
4. Mix 1 cup of chicken stock with 2 T soy sauce and 1 T sesame oil, and pour this mixture on chopped chicken.


Rice-
1. Wash rice. Cook rice with an equivalent amount of chicken stock (plus 1 cup stock). Cook this together with ginger and salt.
2. Fry chopped garlic in oil until golden brown.
3. Gently toss this mixture in the pot of cooked rice.


Soup-
1. Skim off the excess oil on top of the stock. Place the ginger and onion slices and bring the stock to boil. Season with fish sauce and white pepper. Throw in the chinese vegetables and serve immediately.

Chilli Sauce-
1. Peel and wash ginger and garlic. Remove seeds from chilli. (Warning: Don't touch your eyes after touching hot chilli. Preferably, use kitchen gloves when handling chili).
2. Place ginger, chilli, garlic in food processor with 1 T vinegar and chop until smooth (but not liquified). Transfer to a bowl and add the remaining vinegar, salt and sugar. Extra chilli sauce can be frozen.

Source: mom-in-law