Chicken Maryland x 1
Jasmine Rice x 2 Cups
Garlice X 1 whole Garlic Clove
Ginger X half
Spring Onion Root X 5
Pandan Leaves
Chicken Soy Sauce
shao xin wine x 1 tablespoon
light soysauce x 1 tablespoon
sesame oil x 1 teaspoon
sugar x 2/3 teasoon
dark soy sauce x 1 teaspoon
Chilli Sauce
Red Chilli x 3
Lemon/Lime Juice x 1/2 Table spoon
Mince Garlice x 1 Tablespoon
Salt x 1/2 teaspoon
Chicken Stock
Ginger Sauce
Peanut oil x 3 tablespoon
Mince Ginger x 1 tablespoon
Chopped Spring Onion x 1 tablespoon
pinch of salt
1. Bring a large pot of water to the boil, add 3 big pieces of ginger, 5 cloves of garlic, 3 stalks of spring onion, pinch of salt, then add the chicken in, and leave it for 10 seconds and take it out (repeat this step for 3 times), and then leave the chicken to boil for further 5 minutes. off the heat and cover with a lid and leave to stand in the water for 45 minutes.
2. Remove the chicken from the water. chop it up and pour over the soy sauce on the chicken, leave to cool. (microwave it for 40 seconds before serving it)
3. Blend chilli, garlic and ginger in a food processor, add ½ tablespoon of chicken stock and lemon/lime juice and salt to taste.
4. To make the ginger sauce, place spring onion in a empty saucer, sprinkle salt over the top, fry mince ginger with oil for 1 minute, pour into saucer, let the remaining heat to cook over spring onion.
5. To make the chicken rice, wash and drain the rice, heat the chicken fat in a pan until it releases oil, then add the ginger and garlic and fry until golden. Discard any solid pieces of fat. Add the rice and salt and stir-fry for 3 minutes. Transfer the rice to a rice cooker, and add in pandan leaves, chicken stock ( the usual amount of water you used to cook rice) and the pandan leaves if using.
6. To make the soup, add in salt and spring onion and fried shallot with the remaining chicken stock.
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