Suggested Cooking Utensils:

  • Hand Blender
  • Le Creuset 16cm Round French Oven
  • Le Creuset 23cm Skillet
  • Le Creuset 29cm Oval French Oven

Ingredients:

  • 1 whole chicken, about 1.5kg
  • 80g chicken fat
  • 1.5 cup of rice
  • 8 pieces of garlic, peeled and finely chopped
  • 2 pieces of shallot, peeled and finely chopped
  • 1 piece of pandan leaf

Dipping Sauce (1) Ingredients:

  • 2 pieces of garlic, peeled
  • 1 piece of shallot, peeled
  • 1 piece of vinegar preserved chilli
  • 4 table spoons chicken soup
  • 2 table spoons white rice vinegar
  • 2 tea spoons raw sugar

Dipping Sauce (2) Ingredients:

  • 1 piece of garlic, peeled and mashed into garlic paste
  • 40g ginger, peeled and mashed into ginger paste
  • 4 table spoons of canola oil
  • little salt

Dipping Sauce (3) Ingredients:

  • 2 table spoons of premium soy sauce
  • 1 table spoon of dark soy sauce
  • 2 table spoons of black bean soy sauce paste
  • 3 table spoons of honey

Other Seasoning:

  • 2 chicken cubes

Chicken Cooking Instructions:

  1. Add 2 litre water into Le Creuset 29 cm Oval French Oven, optionally add chicken cube as per your own preferences, bring to a boil under moderate heat;
  2. Holding chicken head on hand, lay the chicken body into the boiling soup, fill the inner part of the chicken full of boiling soup, then take it out of the soup;
  3. After the soup returns to boil again, repeat step 2 a few times until the soup keeps boiling when you take the chicken out;
  4. The tempature of the chicken skin and it's inner side are almost the same, then put the whole chicken inside the boiling soup, keep the lid off and turn the heat off;
  5. Soak the chicken for 30 minutes, then turn over the other side, keep soaking the chicken for another 30 minutes (or 45 minutes, depends on the weight of the chicken);
  6. Set the chicken cool a little bit, chop into pieces and dish up. Keep the remaining chicken soup to cook the 'Chicken Rice', and the 'Dipping Sauce'

Chicken Rice Cooking Instructions:

  1. Put chicken fat into Le Creuset 23 cm Skillet and bring to pan fry under moderate low heat, until all chicken oil is being squeezed, discard the chicken fat dregs;
  2. Add rice, finely chopped garlic and shallot together into the chicken oil in Le Creuset 23 cm Skillet, stir fry until garlic fragranced and the rice starts turning into white, turn the heat off and set aside;
  3. Transfer all stir-fried ingredients together with the pandan leaf into Le Creuset 16cm Round French Oven, add about 400ml chicken soup, keep the lid off and bring to a boil under moderate heat;
  4. After boiling, turn the heat to low, keep stirring with a Le Creuset Small Silicone Spatula Spoon to avoid the rice sticks on the bottom;
  5. Keep boiling for about 5 minutes, or until rice is being cooked as similar as light porridge;
  6. Put the lid on, keep boiling for another 1 minute, then turn the heat off;
  7. Keep the lid on and set aside for about 30 minutes until done, discard the pandan leaf before serving in hot.

Dipping Sauce Cooking Instructions:

  1. Blend garlic, shallot, vinegar preserved red eye chilli, chicken soup, white rice vinegar and raw sugar all together well
  2. Mix well together the fresh mashed garlic and fresh mashed ginger, add little salt, pour boiling canola oil on top
  3. Mix well together the premium soy sauce, dark soy sauce, black bean soy sauce paste and honey, add into Le Creuset 16 cm Skillet, cook under very low heat until sauce thickened

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