Hainanese Chicken Rice

lyndeymilan.com

Seasoned with love 58

1 large free-range chicken

3 tsp salt

15g fresh unpeeled ginger, bruised with knife

1 tbsp (20ml) sesame oil

Coriander leaves, to serve

2 Lebanese cucumbers, sliced, to serve

Ginger and green onion (shallot) oil

2 tbsp fresh grated ginge

½ tsp salt flakes

4 green onions, thinly sliced, green tops reserved

¼ cup peanut oil

subheading: Chicken Rice:

600g jasmine rice, washed and drained

¼ cup (approx.) vegetable oil

4 garlic cloves

2 eschalots, roughly sliced

875ml reserved chicken stock

Soy dressing

2 tbsp (40ml) light soy sauce

2 tsp (10ml) sesame oil

⅓ cup (80ml) reserved chicken stock (from chicken)

subheading: Chilli Sauce:

3 long red chillies, deseeded or according to taste

6 thick slices of peeled fresh ginger

6 cloves garlic

2 tsp sugar

½ tsp salt

2 tbsp (40ml) calamansi lime or lime juice

1 tbsp rendered chicken fat or peanut oil

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