Ah Ma’s Chicken Rice

Name: Ah Ma’s Chicken Rice
Prep time: 120 min
Cook time: 80 min
Total time: 200 min
Yield: 6
Cuisine: Chinese
Ingredients: 1.6 kg Chicken; 6 Spring Onions; 5 slices Bentong Ginger; 2 Bouillon; 2 Tbsp Sesame Oil; 3 L Water; 2 tsp Salt; 450 g Thai Hom Mali Rice; 50 g Glutinous Rice; 6 Pandan Leaves; 5 slices Bentong Ginger; 2 stalks Lemongrass; 1 Garlic Bulb; 2 Tbsp Butter; 2 Tbsp Shallot Oil; 2 Tbsp Sesame Oil; 650 ml Reserved Chicken Stock; 1/2 Tbsp Salt; 3 Tbsp Light Soy Sauce; 3 Tbsp Reserved Chicken Stock; 2 Tbsp Sesame Oil; 1 tsp Sugar; 3 Chillies; 4 Chilli Padis; 30 g Ginger; 5 cloves Garlic Bulb; 5 Lime; 1/4 cup Reserved Chicken Stock; 2 Tbsp White Vinegar; 2 Tbsp Chicken Oil

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Level

moderate

Cooking

80 min

Preparation

120 min

Ingredients

Servings

Chicken
Chicken	1.6 kg
Spring Onions	6
Bentong Ginger	5 slices
Bouillon cubes, no added MSG	2
Sesame Oil optional to apply on chicken after cooking	2 tbsp
Water	3 l
Salt	2 tsp
Rice
Thai Hom Mali Rice	450 g
Glutinous Rice	50 g
Pandan Leaves tied in a knot	6
Bentong Ginger	5 slices
Lemongrass bruised	2 stalks
Garlic Bulb cut half cross wise	1
Butter	2 tbsp
Shallot Oil	2 tbsp
Sesame Oil	2 tbsp
Reserved Chicken Stock adjust to preference – refer to instruction 8. under "Steps to make the chicken"	650 ml
Salt	¹⁄₂ tbsp
Sauce
Light Soy Sauce	3 tbsp
Reserved Chicken Stock – refer to instruction 8. under "Steps to make the chicken"	3 tbsp
Sesame Oil	2 tbsp
Sugar	1 tsp
Chilli Sauce
Chillies	3
Chilli Padis adjust to preference	4
Ginger sliced	30 g
Garlic Bulb	5 cloves
Lime or calamansi, juice only	5
Reserved Chicken Stock	¹⁄₄ cup
White Vinegar	2 tbsp
Chicken Oil to mix in after blending, derived from cooking the chicken stock	2 tbsp
Salt to taste
Sugar to taste

How to cook

Prepare the chicken

Rub chicken with salt on both the inside and outside.
Stuff spring onions and Bentong ginger slices into the chicken cavity and seal the cavity by stitching the opening with a toothpick.
Cut off the chicken feet from whole chicken and set aside.
Set the chicken aside to let it come to room temperature.

Prepare the chicken and stock

Bring to boil 3 litres of water in a big pot with chicken cubes or use 3 litres of homemade chicken stock.
Add in the chicken feet to the stock and bring it to a boil.
Hold the chicken by its neck or hang it on a metal S-shaped hook.
Bath the chicken in the boiling stock using a ladle until the skin tightens.
Sit the chicken in the stock 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 the cooked chicken from the pot and fully soak it in an ice bath.
Bring the stock back to boil till it is reduced to half its original amount then set it aside for later use.

Prepare the rice

Soak the Thai rice and glutinous rice in water for 30 minutes then strain and set aside.
Melt butter in pan with shallot oil.
Add Bentong ginger slices and garlic bulb then stir fry until fragrant.
Add the strained rice mixture and season with ½ tablespoon of salt.
Stir fry until fragrant and transfer everything to a rice cooker.
Add 650ml of the reserved chicken stock, lemongrass and pandan leaves then set to cook.
Once cooked, remove the aromatics then fluff and loosen rice.

Prepare the sauce

In a bowl mix together light soy sauce, reserved chicken stock, sugar and sesame oil.

Assemble and serve

Remove the aromatics from the chicken cavity.
Cut the chicken into serving portions.
Serve the chicken with rice, drizzle the sauce and garnish with sliced cucumbers.