Ingredients
Chicken:
1.6kg Chicken
6 Stalks spring onions
5 slices (50g) Bentong ginger*
2 tsp Salt
3L Water
2 Chicken cubes (no added MSG)
2tbsp Sesame oil (optional to apply on chicken after cooking)
Rice:
450g Thai Hom Mali rice
50g Glutinous rice
2tbsp Butter
2 tbsp Shallot oil
2tbsp Sesame oil
5 slices (50g) Bentong ginger*
1 bulb Garlic (cut half cross wise)
½ tbsp Salt
6 Pandan leaves (tied in a knot)
2 stalks Lemongrass (bruised)
650ml Reduced chicken stock (adjust to preference) – refer to instructions number 9 under steps for chicken
Sauce:
3 tbsp Light soy sauce
3 tbsp reduced chicken stock – refer to instructions no.9 under steps for Chicken
2 tbsp Sesame oil
1 tsp Sugar
Chicken rice chilli sauce:
3 Chillies
4 Chilli padis (adjust to preference)
30g Sliced ginger
5 cloves Garlic
2 tbsp White vinegar
4 tbsp Reduced chicken stock
Juice from 5 calamansi*
Salt to taste
Sugar to taste
2 tbsp Chicken oil (to mix in after blending) – derived from cooking the chicken stock
*Available at your nearest FairPrice store.
Method
Steps to make the chicken
- Rub chicken with salt on both the inside and outside.
- Stuff spring onions and Bentong ginger slices in chicken cavity and seal up the cavity by stitching the opening with a toothpick.
- Leave the chicken one side to let it come to room temperature.
- Bring to boil 3 litres of water in a big pot with 2 Chicken Cubes (No Added MSG)(Alternatively, you can use 3 litres of homemade chicken stock )
- Add chicken feet to stock (cut feet from whole chicken)
- Hang chicken on a S-shaped hook, or hold the chicken by its neck
- Hold the chicken by its neck or hang it on a metal S-shaped hook, and bath the chicken in the boiling stock using a ladle until the skin tightens.
- Sit chicken in the stock along with the chicken feet and bring it to boil. Cook chicken in the boiling stock for 10 minutes uncovered.
- Turn off the heat, cover the pot and let it continue to cook with its residual heat for 40 minutes.
- Remove chicken from pot and soak in ice bath fully.
- Bring the stock back to boil till it is reduced to half its original amount. Set aside for later use.
- Remove aromatics from chicken cavity and cut chicken into serving portions along with sliced cucumbers.
Steps to make the rice
- Soak Thai rice and glutinous rice in water for 30 minutes. Strain and set aside for later use.
- Melt butter in pan along with shallot oil.
- Add Bentong ginger slices and garlic bulb. Stir fry until fragrant.
- Add strained rice mixture and season with ½ tbsp salt. Stir fry until fragrant and transfer everything to a rice cooker.
- Add 650ml of the reduced chicken stock, 2 bruised lemongrass and pandan leaves knot. Set to cook.
- Once cooked, remove the aromatics (lemongrass, pandan leaves, ginger and garlic), fluff and loosen rice.
Steps to make the chicken sauce
- In a bowl mix together light soy sauce, reduced chicken stock, sugar and sesame oil to drizzle over the chicken.
