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Ingredients
US|METRIC
4 SERVINGS
- 1 kg whole chicken
- 1 Tbsp. cooking wine (Chinese)
- 1 tsp. sesame oil
- 2 bunches spring onions
- 6 slices ginger
- 2 cloves garlic (minced)
- 1/2 tsp. salt
- 1.5 liters water
- 1 tsp. salt
- 2 tsp. sesame oil (for brushing)
- 1 tsp. sesame oil
- 2 Tbsp. soy sauce (to taste)
- 4 Tbsp. chicken stock (/ left over water from steaming chicken)
- 1 tsp. sugar
- 400 grams rice
- chicken (reserved, jus oressence)
- 1 liter chicken stock (plus enough, to make)
- 2 tsp. sesame oil
- 4 shallots
- 5 cloves garlic
- 1 ginger (thumb, peeled)
- 2 pandan leaves (knotted)
- 1 lemongrass (bruised and cut into parts)
- salt (to taste)
- 3 chilli (padi, seeded)
- 4 cloves garlic
- 1 inch ginger (thumb)
- 1/4 tsp. sugar
- 5 Tbsp. chicken broth
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