1 tblsp vegetable oil
Sesame Soup Dressing1 tblsp sesame oil
1/3 cup chicken stock, reserved from poaching chicken
Chilli Ginger Sauce6 birdseye red chilli
1/2 tsp sugar
Shallot Ginger Oil2 tblsps chopped ginger
1 Trim fat from chicken from around cavity and parson’s nose and stuff cavity with 5 garlic cloves and 4 thick ginger slices.
2 Place fat in a saucepan over a low heat for at least 30 minutes to render fat from the solids.
3 Place chicken breast side down in a pot of cold water. Bring to a simmer and salt well. Simmer, covered, over low heat for 20 minutes then turn and simmer for 25 minutes. Remove chicken, keeping stock, and paint chicken with sesame oil.
4 Pour chicken fat into wok with 1 tsp of extra oil, 1 tblsp of chopped garlic and 3 ginger slices. Wash rice, drain and stir-fry until coated in fat. Transfer to a rice cooker and cover with chicken stock to manufacturer’s instructions. Season well with salt and soy sauce and cook rice.
5 For the sauce, pound all ingredients in a mortar and pestle. Moisten with chicken stock and set aside.
6 For the oil, pound ginger and salt to a paste. Add chopped spring onion and combine. Heat oil and pour into mortar and pestle. Remove and cool. Mix ingredients for sesame soup dressing. Cut chicken and pour over dressing.
7 Serve with rice. If there is stock left, turn it into a light broth to serve with dish.
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