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1
HOT SAUCE
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2
Render the chicken fat
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3
Finely blend all chilli peppers, ginger, garlic and lime juice together into a coarse paste
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4
Fold rendered chicken fat into chilli paste
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5
Store in glass jar and refrigerate
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6
GINGER SAUCE
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7
Finely chop green onion
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8
Coarsely grind ginger and garlic
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9
Heat oil in pan. When oil is heated, add ginger, garlic, green onion and salt. Saute over medium heat for 2-3 minutes
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10
Allow for ginger sauce to cool before storing in jar and refrigerating.
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11
CHICKEN RICE
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12
Chicken Stock/Chicken for serving:
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13
Bring water to boil. Add the chicken meant to make the stock to boiling water, with ginger, green onion, TWO cloves of smashed garlic and 2 tbsp of salt. Simmer for 4 hours over medium heat.
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14
Rub remaining salt into raw chicken with skin on. Refrigerate while stock simmers.
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15
Add the marinated chicken to the simmering stock. Juices will run clear when chicken is cooked, about 30 minutes.
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16
Mix soy sauce and sesame oil
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17
Once chicken that is meant for serving is cooked, remove from stock and brush with soy sauce and sesame oil mixture. Let it sit for 10-15 minutes at least, before serving with the rice
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18
Reserve stock for cooking the rice portion.
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19
Chicken Rice
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20
Render chicken fat over medium heat for 30 minutes in a shallow pan.
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21
When chicken fat has rendered down to liquid form, add 2 remaining cloves of smashed garlic to the pan and brown.
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22
Add rice to the pan and toss the rice to coat in chicken fat.
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23
Removed from heat and transfer rice to saucepan/rice cooker
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24
Add 4.5 cups of prepared stock (see above) to the rice. If using a saucepan, bring rice to boil, before turning down the heat and covering the saucepan to let rice cook until fluffy. If using rice cooker, just switch that on and the nifty little thing will jump when that's done.
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25
Serve chicken with rice.
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26
Optionally, include dark soy sauce, hot sauce and ginger sauce on the side
