[Chicken]
1 1.6kg kampung chicken
1.5L water
1.5L chicken stock
20g ginger slices
20g scallion
2tsp salt
[Sauce]
1/4 cup stock from cooking chicken
1/4 cup light soy sauce
1tbsp sugar
1tbsp sesame oil
[Rice]
450g Thai jasmine rice
50g glutinous rice
1L stock from cooking chicken
4 pandan leaves
20g ginger slices
1 bulb garlic - sliced half
1tsp salt
2tbsp shallot oil
[Chilli Sauce]
3 red chillies - sliced
3 chilli padi - sliced
30g ginger - sliced
5 cloves of garlic
Juice from 5 calamansi
2tbsp white vinegar
1tsp salt
1tbsp sugar
4tbsp stock from cooking chicken
1tbsp sesame oil
[Garnish]
1 cucumber - sliced
Coriander
[Steps]
Chicken: In a pot, add in chicken stock, water and salt.
Trim off chicken feets and add to pot. Bring to a boil.
Trim off excess fats. Sprinkle salt all over, including cavity.
Add ginger and scallion into cavity. Seal opening with a toothpick.
Dip chicken into boiling stock for a few times until skin tightens. Then place chicken into stock, bring to a boil, and continue to boil for 10mins.
Turn off heat and let sit covered for 45mins.
Rice: Mix rice grains together, wash and soak in water for 1hr.
Chilli: Add all ingredients, except sesame oil, into a food processor and blend into a fine paste.
Pour into a small bowl and mix in sesame oil.
Rice: Drain soaked rice.
In a wok, add in shallot oil, ginger, garlic and rice. Stir-fry till fragrant. Then transfer into a rice cooker. Add in pandan leaves and salt, and cook till ready.
Chicken: Transfer chicken to a bowl of ice water and let soak for 15mins.
Remove ginger and scallion from cavity. Chop chicken into serving pieces.
Sauce: Mix all ingredients together and pour over chicken. Garnish with coriander.
Rice: Loosen rice and remove pandan leaves and ginger. Let cool for 5mins.
Pour rice out into a large bowl and loosen it up more. Roll rice into 6cm rice balls (while it's still hot).
Serve with prepared chicken and chilli sauce.
Adapted from The Meat Men
Video tutorial click here