Ingredients:

• 1.8 kg – whole Chicken
• For Chicken stuffing: 6-8 – Garlic cloves, crushed
• 6 cm – ginger, crushed
• 4 stalks – Spring onions
• 2.7 l – water
• 1 tsp – salt
• For the Rice: 625 g – long grained Rice (not Basmati)
• 115 ml – cooking oil
• 995 ml – Chicken stock
• 2 tsp – salt
• 1/4 tsp – monosodium glutamate (MSG)
• 6 – screw pine leaves, tied in a knot
• For garnishing: 2 – cucumbers, sliced
• 2 – big tomatoes, sliced
• 2 – shallots, diced
• For chilli & Ginger sauce: 6 – medium Red Chillies or 1 – red Capsicum and 8 small (hot) Red Chillies
• 2 – thumb-sized Ginger (peeled and sliced roughly across the grain)
• 110 ml – Chicken stock
• 2 tsp – salt
• 1/2 tsp – MSG (optional)
• 3/4 tsp – Sugar
• 2-3 tbsp Lime juice

Method:

1. Wash the chicken and rub some salt over it. Stuff the chicken with the above ingredients.
2. Boil water with 1 tsp of salt over high heat.
3. Add the chicken and cook uncovered until the water boils again, for 3 minutes. Then reduce the heat to low, cover and simmer for 25-30 minutes (do not remove the lid throughout cooking).
4. Remove the chicken and immerse in a basin of cold water for 5 minutes. Reserve the liquid in which the chicken was boiled.
5. Transfer the chicken to a large plate and brush with sesame seed oil.
6. Allow the chicken to cool before cutting it into pieces. Arrange on a serving dish.
7. Garnish with cucumber, tomato and shallots.
8. For the rice: Wash the rice until the water runs clear. Drain.
9. Add the chicken stock, screw pine leaves, salt and MSG to the rice (in a rice cooker). Pour the oil over the rice and cook until done.
10. Loosen and fluff up the rice with a chopstick before serving.
11. For chilli & ginger sauce: Blend all the ingredients into a rough paste and serve as an accompaniment.

Recipe courtesy of Bharpur