Ingredients
For the rice
Pak Cham Kai (Chicken steeped in stock) Chilli garlic sauce for dipping Ginger sauce for dipping Garnishing Method To prepare the rice, wash it in several changes of water until the water runs clean and clear. Heat wok and add chicken fat and 2 tablespoons water. Bring to a low simmering boil until oil is released from the fat. Add ginger, garlic and fry well. Remove and discard the chicken fat then add in rice and salt to mix. Stir fry briskly for 1–2 minutes. Transfer all the ingredients into an electric rice pot. Add water or chicken stock and pandan leaves. Cook until rice turns dry and fluffy. Stir through just before serving. To prepare the chicken, bring enough water to boil in a large pot. Put the chicken into the pot. Lower the heat and cook for 10–15 minutes uncovered. Turn off the flame and cover the pot. Allow the chicken to cook for 20–25 minutes. Remove the chicken from the pot and immerse it in a basin of cold water for 5–6 minutes. Next, take the chicken out of the basin of cold water and drain on a colander to dip dry before cutting up into serving pieces. Arrange in a serving plate and garnish with spring onion and coriander leaves and cucumber slices. To prepare the chilli garlic sauce, blend all sauce ingredients in an electric blender. Adjust seasoning by adding salt and sugar to taste. Use immediately or store in a sealed jar until required. For the ginger sauce, combine all the ingredients in an electric blender and whiz. Serve immediately or store in a sealed jar until required. Next, combine all ingredients for the light soya sauce in a small saucepan. Heat the mixture until the sugar dissolves then set aside to cool before use. |