Hainanese Chicken Rice with Chilli

INGREDIENTS

2 litres water
7 spring onions stems
1 knob ginger
8 garlic cloves
2 chicken frames
1 cup(250 ml) light soy sauce
1 cup(250 ml) shaoxing wine
1 chicken maryland, bones removed
1 cup rice
4 long red chillies
2 birds eye chillies
½ lime, juiced
pinch of sugar
1 bunch coriander
1 tbsp oil
¼ cup peanut oil
cucumber slices, to serve

RECIPE PREPARATION

Place 2 litres water in a large saucepan. Add 3 spring onion stems, 2 thick ginger slices and 3 garlic cloves.

Rub some of the salt into chicken frames, inside and out. Add to water. Bring to the boil, then simmer for 1 hour.

Strain stock and divide evenly between two saucepans.

Add soy sauce, shaoxing wine and ¼ cup salt to one pan of stock. Stir and bring to the boil.

Add maryland. Simmer for 10 minutes, turn off heat off and let it cook with residual heat.

Meanwhile, very finely chop 1 slice of ginger and 1 garlic clove.

Add 1 tbsp oil to a hot wok (not too hot, or oil will burn). Add garlic and ginger. Stir.

Add rice to wok and stir through. Add a pinch of salt and transfer to a rice cooker. Add 1 cup chicken stock from the second pan to rice cooker. Start rice cooker.

Combine chillies, 4 garlic cloves, lime juice, a pinch of salt, sugar and 30 ml chicken stock in a food processor. Process until a thin consistency, then pour into side dish.

Cut 4 thick slices of ginger, and finely chop. Finely chop 4 spring onion stems. Finely chop coriander and mix with ginger and spring onion. Transfer to a side dish and add 1 tbsp salt

Heat peanut oil in a clean saucepan. Add to coriander sauce and mix through.

Place a little stock and chopped spring onion in a side dish for serving.

Remove maryland from pan. Slice and place on a plate. Add cucumber to plate. Serve chicken and sauces with rice.

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