Chicken Rice (Hainanese Style)

For Chicken: 1 large Chicken (about 1 - 2 kg) (Chicken can be cut into halfs or quarters depending on the size of pot). 2 cm piece ginger - bruised 2 cloves garlic - bruised 1 large onion - sliced 2 Tsp sesame oil 1 Tsp light soy sauce For Rice 600 g 2 cm 3 1 Tsp 6 cups 2 tsp 2 tsp 1 long grain rice (about 4 cups) piece ginger - hiris halus halus cloves garlic - hiris halus halus vegetable oil chicken stocklight soy sauce salt sesame oil.

For Chilli sauce 6 fresh red chillies remove seeds (1 or 2 depending on your taste) 1 or 2 ripe tomatoes 1 cloves garlic 1 tsp vinegar or lime juice (optional) 1 tsp sugar (to taste) tsp salt (to taste) For Ginger sauce 8 cm piece ginger tsp salt (to taste) Preparing chicken stock and the Hainanese Style Chicken Boil waterin a large pot enough to hold whole chicken. Clean chicken. When water boils, add in ginger, ginger garlic & onions into the pot . allow it to simmer for 1 minute. Carefully put the chicheninto the boilling water. Do not cover the pot while its boiling ( this will prevent the chicken hardening). **Let chicken immerse for 2 3 / 5 minutes while it s being cooked. Turn off the heat. Cover the pot & let chicken to cool in the pot for 20 minutes** (plus or minus depending on size pieces of chicken). Repeat the boiling process from ** to ** Test for doneness by piercing the fresh with a satay bamboo stick. When the chicken is cooked (do not over cook), take it out and place it in a colander. Run cool boiled water over the chicken including its cavity. This process prevents overcooking and firms up the meat.

Brush it with a mixture of sesame oil and soy sauce. Hang chicken to dry. Reserve enough stock for the rice. To the remaider stock, add in the cut pieces of chicken neck & legs. Reboil stock for 5 10 minutes. Season stock with 2 cups of vegetebles of your choice and simmer until cooked. Keep warm. Season lightly with salt, pepper and spring onion.

Preparing rice Wash and drain rice well. Heat vegetable oil in pot or rice cooker and fry garlic and ginger untillight golden brown in colour. Add drained rice and fry for 2 3 minutes. Add 6 cups of stock (or the equivalent of stock to the amount of rice), sesame oil and salt to taste. Cooked uncovered until all liquid is absorbed. (If a rice cooker is used, then cover the pot and let the cooker dose its job). Cover thepot tihgtly and reduce heat until the rice is cooked and fluffy. (This is not applicable if a rice cooker is used). Preparing chilli sauce Mix chillies,tomatoes & garlic in an electric blender and grind finely. Some tpye of blenders will require some water to assist the process of grinding. Cook the blended mixture into a small pot . Add sugar and 30 mills of water and bring to boil to the tickness that is required. ( Add or minus water to get the correct constituency of sauce). Add salt and vinegar or lime juice to taste. Preparing ginger sauce Sliced the ginger and pound it fine. Add salt and vegetable oil to taste. To serve Put rice on a serving plate, garnish it with sliced cucumbers and sliced tomatoes. Cut chicken into bite size and arrange them in a saparate plate. Pour some light soy sauce over the cut chicken. Best eaten with hot soup and chillie sauce and ginger sauce.

Preparing chicken stock the Fried Style Chicken Boil waterin a large pot enough to hold whole chicken. Clean chicken. When water boils, add in ginger, ginger garlic & onions into the pot . allow it to simmer for 1 minute. Carefully put the chicheninto the boilling water. Do not cover the pot while its boiling ( this will prevent the chicken hardening). **Let chicken immerse for 2 3 / 5 minutes while it s being cooked. Turn off the heat. Cover the pot & let chicken to cool in the pot for 20 minutes** (plus or minus depending on size pieces of chicken). Do not Repeat the boiling process from ** to ** Remove the chicken and place it in a colander. Run cool boiled water over the chicken including its cavity. This process helps to firm up the meat and keeps the skin not to shrink. Leave the chicken to drain.

Meanwhile prepare the marination sauce. In a bowl put a tsp of 5 spice mixture and black kicap manis and 1 or 2 dessert spoon of vinegar. Salt and sugar to taste. Mix them well (not to thin) and rub the the mixture over the chicken and the inside too. Leave it to dry and repeat the process a few times. Deep fried chicken till golden brown.

To serve Put rice on a serving plate, garnish it with sliced cucumbers and sliced tomatoes. Cut chicken into bite size and arrange them in a saparate plate. Best eaten with hot soup and chillie sauce and ginger sauce.