serves four people
For the chicken;
1 whole organic corn fed chicken
5cm sliced ginger
2 spring onions
2 tsp salt
1 tsp MSG
1 tbsp sesame oil
5 tbsp light soy sauce
For chicken rice;
3.5 cups jasmine rice
4 cloves garlic
2 shallots, roughly sliced
2-3 pandan leaves
For chicken dressing;
1 tbsp sesame oil
2 tbsp light soy sauce
coriander, chopped
sliced cucumber, to serve
5cm sliced ginger | 4l water | 2 tsp salt | 1 tsp msg
To prepare the poached chicken, pound the ginger in a mortar and pestle and add to a large pot with 4 litres of water. Add salt and MSG, and bring to boil.
1 whole corn fed organic chicken | table salt
Cut off the fat bits and tail of the chicken and save to make chicken oil later. Rinse the chicken and rub plentiful table salt vigorously over the skin. Rub off the loose bits.
soy sauce | 2 spring onions
Pour soy sauce and put big chunks of spring onion in the cavity. Place the chicken in the pot, lifting and sinking it a couple of times to fill the cavity. Simmer for 45 minutes on a low steam.
sesame oil
Once the chicken is done, place it in salted ice water for 10 minutes, turning once in between. Drain and slather sesame oil, then debone and chop into slices for serving.
3.5 cups jasmine rice | 4 cloves garlic | 2 shallots, roughly sliced | 2-3 pandan leaves
To prepare the chicken rice, chop up the chicken tail and fat, then fry in a small pan on very low heat to render out the fat. When done, add vegetable oil to make up 1/2 cup of oil in total. Wash the rice, then pound the garlic and shallots in a mortar and pestle and add to the rice pot, along with chicken stock from the pot. Tie the pandan leaves in a knot and add. Add required water for the rice and cook.
1 tbsp sesame oil | 2 tbsp soy sauce | coriander, chopped | cucumber
Once the chicken is done, place it in salted ice water for 10 minutes, turning once in between. Drain and slather sesame oil, then debone and cleave into slices for serving. Serve with corainder on the rice and cucumber on the side.