Serves:4
Preparation time:2 hours
Difficulty:Medium
Ingredients:
Chicken and stock:
- 1 whole small organic or free range chicken, trimmed of excess fat
- 1 tbsp.Chang’s Light Soy Sauce
- 1 tablespoon Shaosing rice wine
- ½ kg chicken carcasses
- 1 large thumb ginger, sliced
- 1 clove garlic, bruised
- 2 red shallots, roughly chopped
Rice:
- 1 tbsp.neutral oil
- 3 cloves garlic, grated
- 1 thumb ginger grated
- 1 ½ cups long grain rice
- 1 tsp. salt
- 2 ½ cups stock from cooking chicken
Ginger sauce:
- 2 spring onions, white and pale green parts only, very finely sliced
- 1 thumb ginger, grated
- 1/3 cup neutral oil
- 2 tablespoons Chang’s Oyster Sauce
- Diced or sliced cucumber to serve
Method:
- Pat the chicken dry with paper towel and rub the Shaosing and soy sauce into the skin.
- Place in a large pot with chicken carcases, ginger, garlic and shallots and approx. 4 litres cold water.
- Bring water to the boil, skimming any foam that forms on top. As soon as water has boiled, place a lid on the pot and turn off heat.
- After 30 mins turn heat back on and again bring to the point of boiling, again skimming off any impurities. Turn off the heat again and again place the lid on the pot and leave to stand for 30 minutes.Remove chicken from stock and place in a bowl, covered with foil to keep warm.
- Boil the stock for another 20 minutes, then strain through a sieve, then through muslin.
- Wash the rice in a rice cooker bowl and drain well.
- Heat the oil in a small pan and add the garlic and ginger, cooking until fragrant, not browned and add to the rice, stirring to incorporate then add the salt and stock. Cook the rice as normal until all the stock is absorbed.
- While the rice is cooking, place the spring onions and ginger for the sauce in a small serving bowl and heat the oil in a small saucepan until smoking. Pour the hot oil over the ginger and spring onions then stir through the oyster sauce.
- Chop the chicken with a cleaver and serve with the rice, cucumber and bowl of ginger sauce.
