Classic Chicken Rice with Ginger Chilli Sauce

This recipes serves 4-6.

Ingredients:

• 1 teaspoon rice wine
• 2 tablespoons soy sauce
• 1 very fresh chicken (about 1.5 kg/3 lbs)
• 2 slices fresh ginger
• 1 clove garlic, bruised
• 1 spring onion, chopped
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• Coriander leaves (cilantro), to garnish
• Freshly sliced cucumber, to garnish
• Black soy sauce or regular soy sauce, to dip

Ingredients for Rice:

• 400g (2 cups) uncooked long-grain rice
• 1 litre (4 cups) chicken stock to cover rice by 2 cm (3/4 inch)
• 1/2 tablespoon chicken fat (optional)

Ingredients for Ginger Chilli Sauce:

• 8-10 red finger-length chillies, deseeded
• 2 cloves garlic, peeled
• 2cm (3/4 inch) fresh ginger, peeled and sliced
• 2 teaspoons chicken stock (from simmering chicken)
• 1/4 teaspoon salt

Method:

1. Combine the rice wine and 2 teaspoons of the soy sauce, and rub this mixture inside the chicken.  Place the ginger, garlic and spring onion inside the chicken.
2.  Use a pot large enough to hold the chicken.  Add enough water to cover the chicken and bring to a boil.  Add the chicken, cover and turn off the heat.  Allow the chicken to steep for 5 minutes.  Then remove the chicken from the pot, drain the water from the stomach cavity and return the chicken to the pot.  Cover and allow to steep for 25 minutes with the heat turned off.
3. Drain the chicken again and remove it from the water.  Bring the water back to a boil, remove from the heat, place the chicken back in the boiling water and steep the chicken for 30 minutes.  By this time, it should be cooked; leave the chicken in the water until ready to serve.
4. To make the Ginger Chilli Sauce, grind all the ingredients in a mortar or blender until fine.  Transfer to 4 small sauce bowls and set aside.
5. While the chicken is cooking, cook the rice.  Place the rice, chicken stock, and chicken fat, if using, into a pan.  Bring to a boil, then reduce the heat and simmer, covered, for 15 to 20 minutes until the rice is cooked.  Alternatively, cook the rice in the stock in a rice cooker.
6. Combine the remaining soy sauce, sesame oil and salt in a small bowl.  Drain the chicken and rub the soy mixture on the outside.  Use a cleaver to slice the chicken, through the bones, into small serving slices.  Place the chicken on a serving dish and garnish with coriander leaves and freshly sliced cucumber.  Serve with small bowls of soy sauce and Ginger Chilli sauce on the side.