serves

4 people

ingredients

for the chicken

1 whole corn-fed/free-range chicken
3 spring onions (whites only)

10g ginger

1 tbsp sea salt

1 tbsp black peppercorns


chilli sauce

3 red chillies

8 garlic cloves

Juice of 1 lime

1 ½ tbsp sugar

½ tsp salt

¼ tsp MSG



spring onion sauce


50g ginger

3 spring onions (greens only)

4 tbsp sesame oil

1 tsp salt

¼ tsp MSG

1 tbsp light soy sauce



pandan rice


15g salted butter

2 garlic cloves

10g ginger

50g glutinous rice

250g jasmine rice

1 pandan leaf



To serve


1 small cucumber (sliced)



Method

step 1

Bring a large pot of water to a boil, add the spring onion whites, ginger, salt and peppercorns. Add the whole chicken breast-side down and cook for 30-40 minutes (depends on how large your chicken is) until tender, then immediately shock in an ice water bath.



step 2

For the chilli sauce, pound the chillies and garlic in a pestle and mortar until smooth, then mix in lime juice, sugar, salt and MSG. Mix well then add 1-2 tbsp of the chicken broth.



step 3

Return the chicken to the pot and cook on low heat for 20 minutes - this gives tender chicken with silky skin.



step 4

For the ginger–spring onion sauce, pound the ginger, then add finely sliced spring onion greens. Heat the sesame oil in a small pot until lightly smoking, add to the sauce along with salt, MSG and soy sauce.



step 5

For the pandan rice, wash both rices until the water runs clear. In a pot, melt butter, add garlic and sliced ginger and sauté until fragrant. Add the rice, then cover with chicken broth until it reaches the first knuckle of your finger above the rice. Add the pandan leaf, bring to a boil, then cover and cook on low heat until fluffy.



step 6

Chop the chicken into bite-sized pieces.

step 7

Serve with the sliced chicken with pandan rice, cucumber slices, both the chilli and ginger spring onions sauces and a bowl of soup.