MAKE THE RICE:

• 3 cups uncooked jasmine rice washed
• 1 tbsp oil
• 1 tsp chicken fat from chicken
• 2 cups chicken stock
• 1 cup water
• 2 cloves garlic chopped
• 3 slices ginger
• 2 pandan leaves knotted
• 1 pinch salt

In a little oil, fry garlic and ginger till fragrant. Add this together with the other ingredients in a rice cooker and cook. Discard pandan, ginger after cooking.

MAKE THE CHILLI SAUCE:

• 5 red chilli
• 2 cloves garlic
• 2 slices ginger
• 2 tsp lime juice
• 1 tsp sugar
• 2 tbsp chicken stock
• 1 pinch salt

Pound or blend chilli, garlic and ginger together – not too fine. Mix together with other ingredients until sugar dissolves.

MAKE THE CHICKEN:

• 1 kg chicken
• 1 pot water enough to submerge chicken
• 1 pot ice and water enough to submerge poached chicken
• 4 slices ginger
• 2 pandan leaves knotted
• 2 stalks spring onion
• 1 tbsp Chinese rice wine
• 1 tbsp sesame oil
• 1 tbsp oil
• 1 tbsp light soy sauce
• 1 pinch salt

Mix sauce, oils and wine together, and rub all over chicken – inside and out. Rub salt. Stuff chicken cavity with pandan, ginger and spring onion. Set aside to marinade for 30 minutes.

POACH THE CHICKEN:

In a large pot of tap water submerge chicken. Bring to boil and turn chicken over. Reduce to low simmer and cook for 20 minutes. Switch off heat, cover pot and keep chicken submerged for another 20 minutes. Reserve chicken stock for cooking rice, for garnish and for chilli sauce. Lift out chicken and place into ice water bath for about 15 minutes. Pat dry cooked chicken and rub all over with a little sesame oil and light soy sauce. Let rest for about 20 minutes till ready to serve and cut into portions.

GARNISH:

• 2 Japanese cucumbers sliced
• 2 stalks coriander cut 3cm
• 2 stalks spring onion cut 3cm

SAUCE FOR GARNISH:

• 1 tbsp sesame oil
• 2 tbsp light soy sauce
• 1 tbsp Chinese rice wine
• 2 tbsp chicken stock

ACCOMPANIMENT FOR DISH:

• 5 tbsp thick dark caramelised soy sauce