Hainanese chicken rice
SERVES 4 PREP AND COOK TIME 2 HOURS 15 MINUTES
1 litre (4 cups) chicken stock 1.5kg chicken ½ cup (125ml) soy sauce 5cm piece ginger, sliced 4 spring onions, cut into 3cm lengths, plus extra, to serve 2 cups (400g) jasmine rice 2 Lebanese cucumbers, sliced lengthways lime wedges, to serve
2 tablespoons lime juice 6 long red chillies, chopped 3 cloves garlic, sliced thinly 2cm piece ginger, peeled, sliced thinly 2 teaspoons caster sugar 2 tablespoons reserved chicken cooking liquid
1 Place the stock in a deep saucepan just wide enough to hold the chicken. Add the chicken to the pan and top up with water so chicken is completely submerged. Add the soy sauce, ginger and onions; bring to the boil, then lower the heat so that the liquid is barely simmering. Cook, covered, for 40 minutes. Remove the pan from the heat and leave to stand for 20 minutes, covered, to allow it to finish cooking as it cools in the pan. 2 Gently remove the chicken from the pan. Strain the cooking liquid over a bowl and discard the solids; pour the cooking liquid back into the pan and return to the heat. Bring to the boil and skim any froth off the top. Simmer, uncovered, while cooking the rice. 3 Meanwhile, place the rice in a microwave-safe container with a tightfitting lid and add 2⅔ cups (660ml) of the cooking liquid from the chicken. Cook on HIGH (100%) for 18 minutes. 4 CHILLI SAUCE Place all ingredients in a small food processor and blitz to a paste. 5 Serve the chicken with the rice, bowls of the chicken broth, cucumbers, lime and Chilli Sauce. Not suitable to freeze or microwave.