Prep ingredients. Start with A, B, C & D
Prep A - stuff chicken cavity with 4 big Slices of Ginger & 3 crushed garlics. Place chicken in a pot & fill it with water. Water should cover the chicken. Add the remaining ingredients in A. Let it boil. Once boiled, let it simmer over low heat for 25mins (with Lid on). Remove chicken from the pot & let cool/dry.
B - Wash & Drain rice.
C - Saut C in butter until fragrant. Then pour C into B. Then add enough chicken stock (A) into the pot to cook the rice. (If u still have extra broth/stock, Leave the left over stock in the pot for soup later on in E). Stir & mix. Turn rice cooker on & let it cook.
Check rice when nearly cook and add chicken stock/broth only if necessary, use CHOPSTICK to fluff / stir the rice lightly. Let rice cook until done.
D - Sauces / Dips. 1 Chilli Sauce: 5 big red chillies (sliced) + an inch ginger+ 4 garlics + 1/4 vinegar or lemon + 1/4 water + 1tbsp sugar = blend well. Taste. Adjust taste accordingly. 2. Ginger: Ginger + garlic (ratio 3:1) + 1/2 oil = blend well then saut until fragrant. 3. Soy Sauce: 1 tsp sesame oil + 2 tbsp light soy sauce=mix well. Taste. Pour over chicken.
E - Clear soup. Chicken rice clear soup ideally SHOULD taste very subtle & 'clean'. Therefore, use the left over chicken stock in A. Fill up half of the pot with water. Dont season this soup. Add clean cut coriander roots and slices of white radish. Let it boil and then simmer for another 30-45mins. Strain (opt) when served. Garnish with chopped spring onions/scallions.
Serve warm.
