[Chicken]
8 chicken wings
3 stalks scallions, cut into 5cm slices
1tbsp minced garlic
1tbsp grated ginger
1tsp salt
1tbsp sesame oil
[Sauce for Chicken]
4tbsp light soy sauce
4tbsp water
[Rice]
300g uncooked rice, rinsed and drained
350ml chicken stock
2tbsp oil
30g sliced ginger
1 bulb ginger, halved
3 stalks scallions, halved
Salt
[Chilli Sauce]
3 red chillies
4 chilli padi
30g sliced ginger
5 cloves garlic, peeled
2tbsp white vinegar
4tbsp chicken stock
Juice of 5 calamansi
Salt
Sugar
[Steps]
In a large mixing bowl, add in chicken wings and the other ingredients. Mix well and let marinate for 1hr.
Add washed rice into rice cooker, followed by stock.
In a pan heated with oil, fry ginger and garlic till fragrant. Add into the rice cooker, together with the oil, followed by scallions. Cook rice.
In a food processor, add in chilli sauce ingredients, except salt and sugar, and blend into a smooth paste.
Remove from food processor and season with salt and sugar. Set aside.
When rice is cooked, add in chicken wings and cook for another 45mins.
Remove wings from rice cooker and set aside.
Remove all the scallions, ginger, garlic, etc from rice cooker. Loosen rice up.
Serve rice with chicken and drizzle diluted soy sauce over. Add some cucumber slices and a side of chilli sauce.
Adapted from The Meatmen Singapore