5 green onions (scallions), cut into lengths, plus extra to serve 1 onion, peeled and quartered
2 long red chillies
8 cloves garlic, bruised
¼ cup (60ml) soy sauce
2 stalks lemongrass, bruised
4 litres water
1.6kg whole chicken
1 cup (200g) brown rice micro (baby) coriander (cilantro) leaves, soy sauce, sliced red chilli
and lime wedges, to serve
4 long red chillies, deseeded, roughly chopped 1 tablespoon grated ginger
2 tablespoons lime juice
1 tablespoon light palm sugar
2 teaspoons soy sauce Place the green onion, onion, chilli, garlic, soy sauce, lemongrass and water in a large saucepan over high heat. Cover with a lid and bring to the boil. Add the chicken, breast-side down, cover with a lid and return to the boil. Reduce heat to low and cook for 20 minutes. Remove from the heat and allow to stand for 1 hour.
To make the dressing, place the chilli, ginger, lime, sugar and soy sauce in a small food processor and process until almost smooth. Set aside.
Place the rice and 2½ cups (625ml) of the poaching liquid in a medium saucepan over high heat. Cover with a lid and bring to the boil. Reduce heat to low and cook for 35 minutes or until the rice is tender. Remove the lid and cook for a further 3–5 minutes or until the liquid has absorbed.
Joint and slice the chicken and top with the coriander and extra green onion. Serve with the dressing, soy sauce, chilli, lime, rice and broth. SERVES 4– 6.