The KaiKai Book

Ingredients: Chicken: 1 chicken (1.6 kg) 1.5 L water 1.5 L chicken stock 20g ginger slices 20g spring onions 2 tsp salt Sauce: ¼ cup stock from cooking chicken ¼ cup light soy sauce 1 tbsp sugar 1 tbsp sesame oil Rice: 450g thai jasmine rice 50g glutinous rice 1 litre stock from cooking chicken 4 pandan leaves 20g ginger slice 1 bulb garlic 1 tsp salt (adjust to preference) 2 tbsp shallot oil Chilli sauce: 3 red chillies 3 chilli padis 30g ginger 5 cloves garlic juice from 5 calamansi 2 tbsp white vinegar 1 tsp salt 1 tbsp sugar 4 tbsp stock from cooking chicken 1 tbsp sesame oil Garnish: 1 cucumber fresh coriander COOKING METHOD: Add 1.5 L chicken stock to 1.5 L water in a pot. Cut off chicken feet from 1 kampong chicken (1.6 kg), add legs to stock Trim off excess fat from chicken. Sprinkle salt on both the cavity and outer surface of chicken Stuff 20g ginger slices and 20g spring onions in cavity, seal with toothpick Dip chicken in boiling stock for a few times until skin tightens Add chicken to stock, bring to boil and continue to boil for 10 minutes with lid open Turn off heat, cover the pot with lid, and let it sit for 45 minutes Add 450g thai jasmine rice and 50g glutinous rice to bowl, wash and soak in water for 1 hour To blender add 3 red chillies, 3 chilli padis, 30g ginger, 5 cloves garlic, juice from 5 calamansi, 2 tbsp white vinegar, 1 tsp salt, 1 tbsp sugar and 4 tbsp stock from cooking chicken Blend until smooth and mix in 1 tbsp sesame oil, set chilli sauce aside Drain soaked rice Heat 2 tbsp shallot oil in wok, add 20g ginger slices, 1 bulb garlic cut into half and add drained rice Stir fry until fragrant, and transfer to rice cooker Add 4 pandan leaves (tied into a knot) and 1 litre stock from cooking chicken. Start rice cooker Transfer chicken to ice water and let it soak for 15 minutes to cool down Cut 1 cucumber into slices and layout on plate Remove chicken from ice water, remove spring onions and ginger slices from cavity, cut chicken up into serving portions Mix in bowl ¼ cup stock from cooking chicken, ¼ cup light soy sauce, 1 tbsp sugar and 1 tbsp sesame oil Drizzle sauce over sliced chicken and garnish with fresh coriander Remove aromatics from rice, loosen and let it cool down for 5 minutes Roll rice into 6 cm rice balls, serve with chilli sauce and chicken See more @ http://themeatmen.sg/recipe-hainanese-chicken-rice-balls/