Chicken and Soup
- 1 (or 2) whole chicken, legs removed, leave breast attached
- 1 litre chicken stock
- 3 litres water
- 4 tsp salt
- 1 pandan leaf
- 4 cloves garlic
- 2 inch ginger, sliced
- 4 green onions
- sesame oil
- white pepper
- 1 daikon, cut into half moons
1. Add all ingredients into large pot, with liquid covering the chicken
2. Heat until liquid reaches low simmer (barest bubbles) or between 150-170F, using a temperature probe, cook breasts until meat reaches 150F and legs 165F
3. When the meat is at temperature, remove and put into cold water/ice bath for at least 10 minutes
4. When cool enough to handle, remove breasts, spread sesame oil over skin and let rest
5. Add carcass back into the stock, increase heat to high, let soup reduce.
6. Strain out the solids, add daikon to cook, salt to taste
Rice
- 3 chinese cups rice
- 1/4 cup neutral oil
- 2 shallots sliced
- 4 cloves garlic chopped
- 1 inch ginger chopped
- 1 tsp salt
- 2 pandan leaves
- chicken stock
1. Add shallots, garlic and ginger into oil, fry until all are brown then strain out oil and discard solids
2. Wash rice, put in rice cooker with salt, oil, and sufficient chicken stock (with as much of the fat from the stock as possible). Add knotted pandan leaf. Cook rice.
Chili Sauce
- 6 birds eye chilli, seeds removed, minced
- 6 garlic cloves, chopped
- 1 inch ginger
- juice from 1/2 lime
- 1/2 tsp salt
- 2 tsp sugar
- 2 tsp shallot/garlic oil for rice
- 4-8 tbsp stock
1. Put chilli, garlic, ginger, salt and sugar in mortar and pestle, mash until turns into smooth orange paste
2. Add oil, then stock to thin sauce to desired consistency
3. Season to taste (lime, salt, sugar)
Ginger Scallion Oil
- 8 green onions, chopped
- 2 inches ginger, minced
- 1/3 cup neutral oil
- 1/2 tsp salt
- 1/2 tsp soy sauce
1. Heat oil until smoking, pour over scallions and ginger
2. Add salt and soy sauce, season to taste
- 1 (or 2) whole chicken, legs removed, leave breast attached
- 1 litre chicken stock
- 3 litres water
- 4 tsp salt
- 1 pandan leaf
- 4 cloves garlic
- 2 inch ginger, sliced
- 4 green onions
- sesame oil
- white pepper
- 1 daikon, cut into half moons
1. Add all ingredients into large pot, with liquid covering the chicken
2. Heat until liquid reaches low simmer (barest bubbles) or between 150-170F, using a temperature probe, cook breasts until meat reaches 150F and legs 165F
3. When the meat is at temperature, remove and put into cold water/ice bath for at least 10 minutes
4. When cool enough to handle, remove breasts, spread sesame oil over skin and let rest
5. Add carcass back into the stock, increase heat to high, let soup reduce.
6. Strain out the solids, add daikon to cook, salt to taste
Rice
- 3 chinese cups rice
- 1/4 cup neutral oil
- 2 shallots sliced
- 4 cloves garlic chopped
- 1 inch ginger chopped
- 1 tsp salt
- 2 pandan leaves
- chicken stock
1. Add shallots, garlic and ginger into oil, fry until all are brown then strain out oil and discard solids
2. Wash rice, put in rice cooker with salt, oil, and sufficient chicken stock (with as much of the fat from the stock as possible). Add knotted pandan leaf. Cook rice.
Chili Sauce
- 6 birds eye chilli, seeds removed, minced
- 6 garlic cloves, chopped
- 1 inch ginger
- juice from 1/2 lime
- 1/2 tsp salt
- 2 tsp sugar
- 2 tsp shallot/garlic oil for rice
- 4-8 tbsp stock
1. Put chilli, garlic, ginger, salt and sugar in mortar and pestle, mash until turns into smooth orange paste
2. Add oil, then stock to thin sauce to desired consistency
3. Season to taste (lime, salt, sugar)
Ginger Scallion Oil
- 8 green onions, chopped
- 2 inches ginger, minced
- 1/3 cup neutral oil
- 1/2 tsp salt
- 1/2 tsp soy sauce
1. Heat oil until smoking, pour over scallions and ginger
2. Add salt and soy sauce, season to taste
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