Ingredients
Serves 4-6
1 chicken ,weighing 1.5 kg
55 g fresh ginger,smashed
2 garlic cloves , smashed
1 spring onion , tied in a knot
1 tsp salt
2 tbsp vegetable or peanut oil
chilly sauce
to serve
rice
2 tbsp vegetable or peanut oil
5 garlic cloves ,finely chopped
350 g long grain rice
850 ml chicken stock
1 tsp salt
method
1 . Wash the chicken and dry thoroughly . Stuff the body cavity with the ginger , garlic ,spring onion ,and salt .
2 . In a large saucepan , bring enough water to the boil to submerge the chicken . Place the chicken in the pan , breast side down . Bring the water back to the boil , then turn down the heat and simmer , covered ,for 30-40 minutes .Turn the chicken over once .
3 . Remove the chicken and wash in running cold water for 2 minutes to stop the cooking . Drain , then rub the oil into the skin . Set aside .
4 .To prepare the rice ,heat the oil in a preheated wok .Stir fry the garlic and shallots until fragrant . . Add the rice and cook for 3 minutes stirring rapidly . Transfer to a large saucepan and add the chicken stock and salt . Bring to the boil , then turn down the heat and simmer , covered , for 20 minutes . Turn off the heat and steam for a further 5-10 minutes , or until the rice is perfectly cooked .
5 . To serve , chop the chicken horizontally through the bone and skin into chunky wedges . Serve with the rice and a chilly sauce .
Serves 4-6
1 chicken ,weighing 1.5 kg
55 g fresh ginger,smashed
2 garlic cloves , smashed
1 spring onion , tied in a knot
1 tsp salt
2 tbsp vegetable or peanut oil
chilly sauce
to serve
rice
2 tbsp vegetable or peanut oil
5 garlic cloves ,finely chopped
350 g long grain rice
850 ml chicken stock
1 tsp salt
method
1 . Wash the chicken and dry thoroughly . Stuff the body cavity with the ginger , garlic ,spring onion ,and salt .
2 . In a large saucepan , bring enough water to the boil to submerge the chicken . Place the chicken in the pan , breast side down . Bring the water back to the boil , then turn down the heat and simmer , covered ,for 30-40 minutes .Turn the chicken over once .
3 . Remove the chicken and wash in running cold water for 2 minutes to stop the cooking . Drain , then rub the oil into the skin . Set aside .
4 .To prepare the rice ,heat the oil in a preheated wok .Stir fry the garlic and shallots until fragrant . . Add the rice and cook for 3 minutes stirring rapidly . Transfer to a large saucepan and add the chicken stock and salt . Bring to the boil , then turn down the heat and simmer , covered , for 20 minutes . Turn off the heat and steam for a further 5-10 minutes , or until the rice is perfectly cooked .
5 . To serve , chop the chicken horizontally through the bone and skin into chunky wedges . Serve with the rice and a chilly sauce .