SERVES 4 PREP 15 MINS COOK 50 MINS

INGREDIENTS

1 Whole Free-range Chicken
5 Celery Stalk, cut into chunks
2 Carrots, cut into chunks
½ Brown onion, roughly chopped
2 sprig of spring onion, cut into 5cm length
20g ginger, roughly chopped
4L of water Salt and Pepper to season
Coriander, for garnish
Cucumber, sliced for garnish

CHICKEN DRESSING

3 tbs soy sauce
2 tsp sesame oil

SEASONED RICE

2 cups of jasmine rice
3 cups of chicken stock (reserved from poaching stock liquid)
30g shallots
20g garlic
10g grated ginger
2tbs of vegetable oil

CHILLI SAUCE

80g big red chilli
10g bird eye chilli (leave out to reduce the heat)
20g ginger
30g garlic
¼ cup vegetable oil
Salt and chicken stock powder, to season

SPRING ONION & GINGER SAUCE

½ cup of spring onion, thinly sliced
20g (2tbs) of grated ginger
¼ cup vegetable oil
Salt and chicken stock powder, to season

METHOD

First make the stock to poach the chicken. Add celery stalks, carrots, brown onion, spring onion and ginger into a large stock pot containing 4.2L of water. Season the stock with salt and pepper. Bring the water to a boil and gently place the chicken in the stock, making sure that the chicken is completely immersed in the liquid. Poach the chicken on low heat (make sure water is not boiling) for about 45 mins or until the chicken is cooked through.
In the meantime, prepare the dressing for the chicken by combining soy sauce and sesame oil in a small bowl and set aside. Once chicken is cooked, remove the chicken from the stock and gently lather the chicken with the dressing. Reserve the stock liquid to make the seasoned rice.
To make the seasoned rice, heat vegetable oil in a small pot. Add shallots, garlic and ginger and fry until fragrant. Add the uncooked rice and mix until well combined. Add 3 cups of the reserved chicken stock liquid. At medium heat, cover the pot and bring it to a simmer and cook until all the water is fully absorbed (this would take about 15 minutes). Once the water is completely absorbed, reduce the heat to low and cook for a further 8 minutes covered. Remove from the heat, uncover and fluff the rice with a fork and set aside.
To make the chilli sauce, blitz chilli, garlic, ginger in a food processor to make a rough paste & place into a heat proof bowl. Heat oil in a pan over high heat until smoking hot then pour onto the mixture. Once the sizzle stops, mix the sauce and season with chicken stock powder and salt.
To make the spring onion and ginger sauce, add the finely sliced spring onion and grated ginger into a small heat proof bowl. Heat oil in a pan over high heat until smoking hot then pour onto the mixture. Once the sizzle stops, mix the sauce and season with chicken stock powder and salt.
To finish, cut the chicken into small pieces and drizzle the remaining soy and sesame oil dressing. Garnish with coriander leaves and sliced cucumber. Serve the chicken with the two sauces, warm seasoned rice and a side of the stock broth.