Recipe Ingredient
- 1 chicken about 1kg
- 5 cloves of garlic, crushed
- 2cm fresh ginger, crushed
- 1 stalk spring onion
- 1 tsp salt
- For the rice:
- 2 cups long grain rice, washed and drained
- 2 tbsp oil
- 1 clove garlic, crushed
- 1/2 tsp salt
- 2 pandan leaves, knotted
- 2 1/2 cups reserved chicken stock
- Garlic chilli sauce:
- 5 red chillies, pounded
- 3 cilipadi (optional), pounded
- 15g fresh young ginger, pounded
- 3 cloves garlic, pounded
- 1/4 tsp salt
- 2 tbsp chicken stock
- Juice of 2 limes (limau kasturi)
- Ginger Sauce:
- 40g fresh young ginger, pounded
- 3 cloves garlic, pounded
- 1/8 tsp salt
- 2 tbsp chicken stock
- Juice of 2 limes (limau kasturi)
- Garnishing:
- Cucumber slices
- 1 stalk spring onion cut into 2cm lengths
- 1 stalk Chinese coriander cut into 2cm lengths
Instructions
- Rub chicken inside out with salt, then stuff with ginger, garlic and spring onion.
- Boil water in a deep saucepot and put in the chicken. (the water must cover the whole chicken.)
- Lower the heat and simmer the chicken for 10 minutes.
- Turn off the heat and soak chicken for 30 minutes in the stock.
- Remove chicken and set aside to cool.
- Reserve the stock for the rice.
- Heat oil and saute garlic until aromatic.
- Stir in rice and fry for about three to four minutes.
- Place rice in an electric rice cooker.
- Add stock, salt and pandan leaves.
- When rice is cooked and fluffy, scoop out with a ladle and roll into balls (while rice is still hot). Set aside.
- Mix the pounded ingredients with salt, chicken stock and lime juice.
- Serve in small saucers.
- Mix the ingredients together and serve with the rice and chicken.
- Rub a little sesame oil and light soy sauce over chicken.
- Cut into serving pieces and serve with cucumber slices and garnishing of spring onion and chinese coriander.
To prepare the chicken:
To prepare the rice:
To make the garlic chilli sauce:
To make the ginger sauce:
To serve the chicken:
