Using a big pot, bring the water to the
boil. Add the chicken, ginger and garlic into the boiling water. Do not
cover the pot. Boil for about 2~3 minutes before turning off the heat
and cover for approximately 15~20 minutes for it to cool. Repeat the
boiling and cooling process the second time. Use a fork or chopstick to
test the doness of the chicken. Once properly cooked, take the chicken
out and place it in a bowl. Pour cool boiled water over the chicken to
stop the cooking eventhough it has been removed from the heat. Mix the
soy sauce and sesame oil in a small bowl. Brush the mixture on the
chicken. Find a well ventilated spot and hang the chicken. Keep enough
of the chicken stock for te rice and chili sauce to be used later.
The remainder chicken stock can be
reboiled for another 10 minutes with the cut pieces of the chicken legs
and wings. Season the chicken stock with 2 cups of the vegetables of
your preference. Continue to simmer until cooked. Add salt and pepper to
seaon. Add the scallions. Keep the stock warm
Preparing Rice
Wash and drain the long grain rice.
Heat the oil in the rice cooker and saute the garlic and ginger
until fragrant. Add the well drained rice and fry for another 3
minutes. Add the chicken stock, salt and sesame oil. Cook until all
the liquid has been absorbed without closing the cover. Then cover
the pot tightly and reduce the heat until it is cooked.
Preparing Chili sauce
Mix all ingredients in a food
processor and blend. Add in the chicken stock and place in a sauce
bowl.
