This beautiful recipe includes homemade chicken stock, chilli sauce, and ginger sauce. 


  • Chicken

  • 1 very fresh chicken (preferably free range)

  • 1/4 cup chinese rice wine

  • 1/4 cup light soy sauce

  • 1 tsp ginger, grated

  • 1 tsp garlic, grated

  • 1 shallot, grated

  • 1/2 tsp salt

  • Chicken stock

  • Chicken bones, such as whole chicken carcass, or a kilo of chicken wings or legs

  • 1 unpeeled onion, cut into quarters

  • 2 carrots, chopped

  • 2 sticks celery, chopped

  • salt & pepper

  • Chicken rice

  • 1 1/2 cups long grain rice

  • 2 tbsp chicken fat (this tastes great, but peanut oil can be used instead)

  • 2-3cm ginger, sliced

  • 2 cloves garlic, finely chopped

  • 1-2 tsp salt (to taste)

  • 2 cups chicken stock according to rice instructions (or more, reserved from boiledchicken)

  • 1 pandan leaves (optional)

  • Chilli sauce

  • 2 fresh red chillies, seeds removed, finely diced

  • 1-2 cloves garlic, finely chopped

  • 5cm fresh ginger, finely chopped

  • juice of 1 lime

  • 2 tsp chicken stock (from the boiled chicken)

  • Ginger sauce

  • 75g ginger, grated

  • 2 garlic cloves, grated

  • juice of half a lime

  • 1/2 bunch coriander

  • 2 tbsp chicken stock (from the boiled chicken)


  • 1.

    In a small bowl, combine ginger, garlic and shallots. With your fingers, insert and rub mixture into the inside of the chicken. Pour over rice wine and soy sauce, rubbing in into the chicken skin as you go.

  • 2.

    Bring a pot of water to the boil, the pot being large enough to fit the whole chicken.

  • 3.

    When the water boils, turn heat off and place the chicken. Leave the chicken to stand in the water for one hour. After the first five minutes of standing, lift up the chicken, drain the water from the stomach cavity and put chicken back in the pot. Repeat this process two or three times during the cooking period to make sure the chicken cooks inside as well as outside.

  • 4.

    After 30 minutes, turn on the heat to bring the water back to almost boiling point, then turn heat off. The chicken, never being allowed to boil, will be very tender and juicy.

  • 5.

    At the end of the hour, remove chicken and rub with remaining soy sauce combined with sesame oil and salt, and then cut into bite-sized pieces.

  • For chicken stock:

  • 1.

    In a large pot, add chicken bones or pieces, onion, carrot, celery and a good pinch of salt. Cover with cold water and simmer for one to two hours, skimming off and retaining any residue that forms on surface, until stock has a strong chicken flavour. Transfer bowl with chicken residue/fat into the fridge to chill overnight. Discard chicken bones/pieces and strain the stock through a muslin cloth.

  • For chicken rice:

  • 1.

    Wash the rice and drain well (the more water in the rice, the less chicken flavour! Some recommend drying the rice in a tea towel). In a pot, fry chicken fat until oil is released and then add the ginger and garlic and fry well. Add the rice and salt and stir fry briskly for about 1-2 minutes. Add in chicken stock and pandan leaves. Reduce heat; cover and cook rice for 12 – 15 minutes or until all the liquid is absorbed.

  • For chilli sauce:

  • 1.

    In a small bowl, combine chilli, garlic and ginger. Add chicken stock, lime juice and salt to taste. Will keep in covered container in the refrigerator for a few days, but is best served fresh.

  • For ginger sauce:

  • 1.

    In another small bowl, combine, ginger, garlic and coriander. Add chicken stock, lime juice and salt to taste.

  • 2.

    Serve slices of chicken with the rice, topped with freshly chopped coriander, a hot bowl of chicken broth and plenty of chilli and ginger sauce.

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