This is a chicken rice dish found in Malaysia and Singapore, called Hainanese chicken rice. Easy and delicious chicken rice recipe.
Wash chicken, drain well, stuff ginger and scallion into the chicken's cavity. Using 2 tsp of salt as scrub, rub the salt all over the chicken for smooth looking skin.
In a not too large stockpot which fits the chicken perfectly, boil the chicken stock (enough to cover the whole chicken) together with pandan leaves, carrot and salt.
Submerge the whole chicken, breast side down in the boiling water for 35-45 minutes depending on the size of the chicken. Lower the heat to gentle simmer immediately.
When chicken is cooked, remove chicken and plunge it into prepared cold water at once for 10 minutes. Keep the chicken broth** for later use.
Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.
Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
Once transferred, add chicken broth, pandan leaves, ginger, garlic and shallot oil, chicken fats and salt into rice mixture. Cook according to rice cooker's manual instruction.
Line a serving plate with cucumber slices.
Arrange chicken pieces on top, pour in the prepared sauce before garnishing with cilantro.
Serve with chicken rice, side soup and chicken rice chili sauce.
**Any left over chicken broth can be served as side soup, garnish with cilantro or chopped scallions. I like my soup with fish balls. ;)
Never let the Great-Wall-of-China-long list of ingredients and methods intimidate you. It's really not as tough or scary as it seems + the ingredients can be easily attainable almost everywhere and importantly, your effort will be extremely well paid off after.