- Rub sea salt over the chicken. Leave it for 2 hours in the refrigerator.
- Stuff chicken with ginger and garlic then steam for 35 minutes.
- Take out the chicken and
pour
excess chicken stock into a bowl. Set aside
.Rinse chicken with cold water.
- Rinse chicken with cold water.
- Rub sesame oil over chicken to prevent it from getting dry.
For the rice:
- Heat chicken fats in a pan on low heat.
- Pour chicken stock prepared in Step 3 above onto rice. Add ginger, garlic, chicken fats
- and sesame oil into the rice.
- Mix well and cook in the rice cooker.
For the chicken rice chilli:
- Blend
chili
padi, ginger, garlic and chicken fats till fine.
- Mix chicken stock and lime juice.
To serve:
Cut chicken just before serving. Serve with rice, chilli and dark soya sauce.
Recipe by Chef Colin West, Copyrights (C) Huber's Butchery
