[Chicken]
1.6kg whole chicken
1 bunch of scallion - roots off
1/2 knob of ginger - sliced
Chicken stock/water
Salt
[Rice]
3 cups of Thai jasmine rice
4tbsp cooking oil/chicken fats
8 cloves of garlic - bashed
1/2 knob of ginger - sliced
800ml chicken stock (from cooking chicken)
A bundle of pandan leaves
Salt
[Dressing]
1/4 cup light soy sauce
2tsp sesame oil
2tbsp cooking oil/chicken fats
1tsp sugar
[Chilli Sauce]
6 red chillies + 4 chilli padi (3:2 ratio)
A knob of ginger - thumb size, peeled
Half a bulb of garlic
1/4 cup lime juice
Pinch of salt
[Garnish]
1 cucumber - sliced
Bunch of coriander - leaves only
[Steps]
Chicken: Rub salt all over chicken. Rinse well and trim off excess fats at butt area.
Place chicken in a large pot with stock/water, scallion and ginger and boil for 10mins (make sure chicken is fully submerged in liquid).
Off the fire and let chicken sit covered for 45mins.
Remove chicken from pot and submerge in ice water.
Rice: Wash and drain rice (using rice cooker).
Saute garlic and ginger in oil, then add to rice together with stock, pandan leaves and salt. Cook rice.
Remove everything except for the rice. Give the rice a mix.
Chilli: Blend everything together into a fine paste.
Dressing: Mix everything together.
Chop chicken up and serve laid on a bed of sliced cucumber. Drizzle dressing over and garnish with coriander.
Serve with prepared rice and chilli sauce.
Adapted from The Meat Men
Video tutorial click here