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1
Cut off the chickens legs and wings.
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2
Store for later.
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3
Fill a pan big enough to fit the whole chicken, halfway with water.
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4
And add the stock cube and half of the ginger.
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5
Bring to a boil and add the chicken without it's limbs.
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6
Cover and let cook over medium heat for max.
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7
20 minutes.
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8
Not too long or it'll be dry.
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9
Take out the chicken and leave it covered to cool slowly.
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10
If it wasn't totally cooked when it came out of the pan, the residual heat will do it in the time it takes to complete the next few steps.
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11
Take out the ginger and cook the rice in the broth leftover from the chicken.
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12
This is the secret to great chicken rice.
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13
Cooking the rice in this broth will make it really tasty and a little oily, just the way you want it.
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14
For the sauce, grind up all the ingredients and add more of each to taste.
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15
Its supposed to be fiery hot!
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16
I add the mirin for a little sweetness.
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17
When the rice is done, drain and let sit covered.
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18
Sharpen your best knife and place the chicken on your cutting board.
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19
To cut perfect breasts off a chicken you need to find the spine.
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20
Place your knife in the center of the chicken and push down slightly.
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21
The knife will slide off of one side of the spine and this is the side you will be cutting first.
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22
Slowly start cutting down and try to feel where the ribs are.
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23
Stay as close as possible to them without cutting through.
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24
The head side will come off first and you can get a better grip for the last bit.
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25
Be careful with the skin though, you want it to stay on.
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26
Repeat on the other side and you're done.
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27
Cut the chicken breasts slantwise into pieces about 1 cm or 1/2 inch thick.
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28
Chop up the spring onion and either stir through the rice or sprinkle over later as garnish.
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29
Slice the cucumber into thin strips.
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30
To fix the plate fill a small bowl with rice and tip it over like making a sandcastle.
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31
This will give you a perfect dome of rice.
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32
Next to that place you perfectly sliced chicken.
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33
Place the strips of cucumber next to the chicken.
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34
Serve the sauce in separate bowls for dipping.
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35
1 for the chili sauce and another for the soy sauce.
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36
Enjoy!
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37
Add the leftover sauce to the legs and wings in a plastic bag and store in the fridge overnight.
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38
Add more if necessary.
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39
Stick in the oven for 25 minutes at 160C or 320F and enjoy again!
