Tuesday, October 21, 2008



For Chili Sauce
1 chicken
10 chillies
2 tsp sesame oil
6 cm piece ginger, chopped
1 tsp thin soya sauce
1 tbsp tomato sauce
1 cube chicken stock
1 tbsp vinegar
4 cloves garlic, chopped
1 clove garlic, chopped
2 tbsp oil

450g uncooked rice, washed

2 tbsp salt

Method: To prepare the chicken, pour enough water in a pan to cover chicken and bring to a boil. Add chicken, lower the heat, cover and cook for 10 minutes. Turn off heat and leave the chicken in the water for 40 minutes before removing to boiled cold water for 15 minutes. Hang chicken to air. Mix 1 tsp sesame oil with 1 tsp soya sauce and brush chicken with mixture. Remove legs, wing tips and neck from chicken and place back in the boiled water. Add chicken cube and boil. Reserve the chicken stock for cooking the rice and making the broth.
To make the rice and chicken broth, heat 1 tbsp oil in a pan and fry garlic until fragrant. Add the uncooked rice, stir-fry for one minute and add sufficient chicken stock to cook the rice. Add 1 tsp sesame oil, salt and pepper to taste. Cook until water is absorbed. To the remaining stock, add ginger, salt and pepper to make the chicken broth.
To make the chilli sauce, pound the chillies, garlic and ginger. Heat 1 tbsp oil and fry the mixture until fragrant. Add 1 tsp salt, 1 tsp sugar, tomato sauce, vinegar, 1 tsp sesame oil and 4 tbsp stock. Mix well.
To serve, chop the chicken into bite-size pieces with the rice, chilli sauce and broth. (Serves 4 - 6)