Cold Chicken served with Hot Rice - Eastern
1 whole chicken, about 3 pounds (remove skin for those on diet! I prefer it without anyway.)
1/2 teaspoon salt
2 cloves garlic, peeled
4 slices fresh ginger, peeled
4 large spring onions, trimmed
12 cups water or enough to cover chicken
2 tablespoons sesame oil
sliced tomatoes and cucumber with Coriander sprigs for garnish
2 cups long-grain rice
2 tablespoons veg oil
5 shallots, peeled and minced or grated
5 cloves garlic, minced or grated
3-1/2 cups reserved stock from cooking the chicken
Salt to taste
Wash chicken and remove excess fat. Rub the inside of the cavity with salt. Smash garlic and ginger slightly with the flat of a knife. Tie spring onions together. Place garlic, ginger, and spring onions inside the chicken cavity.
Bring the water to a boil in a pot large enough to hold the chicken. Add the chicken, breast-side down. Simmer, covered, 30-40 minutes, turning chicken halfway through the cooking process, until chicken done (juices from thigh should run clear when pricked with a fork).
Carefully remove chicken, draining liquid from body cavity back into the pot. Reserve the stock to make chicken rice. Plunge the chicken into ice water for 5 minutes to stop the cooking process and tighten the skin (if skin still on!). Drain, rub with sesame oil, and let cool to room temperature.
To serve, carve chicken into smallish pieces and arrange on a platter. Garnish with sliced tomatoes, cucumbers, and Coriander.
Rice - wash and dry.
Heat oil in a large saucepan. Add the shallots and garlic. Stir-fry until fragrant. Add rice grains and stir-fry 3-4 minutes, until glossy and fragrant.
Add the chicken broth and salt. Bring to a boil over high heat and boil until the liquid level evaporates to the level of the rice and steam holes appear. Turn heat to low. Simmer until cooked serve with the chicken.
Nice served with Chilli sauce or similar.