Serves: 4 | Prep time: 10 minutes | Cook time: 50 minutes | Difficulty: Easy
Ingredients
1 whole chicken
salt
ginger
spring onions
For the soy garlic sauce:
2 tablespoons light soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
3-4 tablespoons chicken broth
1 tablespoon Tropical Sun Minced Garlic
1 tablespoon Tropical Sun Minced Ginger
1 tablespoon Tropical Sun Minced Garlic
1 tablespoon Tropical Sun Minced Ginger
1 teaspoon Tropical Sun Minced Garlic
1 tablespoon light soy sauce
1 teaspoon rice vinegar
3-4 tablespoons chicken broth
pinch of salt
Garnish:
sliced cucumber
coriander
Serve with:
steamed rice, which I usually add in some chicken fat trimming rendered in a hot pan with spring onions and ginger. This adds a lot more flavour than just plain rice!
1 teaspoon rice vinegar
3-4 tablespoons chicken broth
pinch of salt
Garnish:
sliced cucumber
coriander
Serve with:
steamed rice, which I usually add in some chicken fat trimming rendered in a hot pan with spring onions and ginger. This adds a lot more flavour than just plain rice!
Method
For the chicken & sauce:
- Start by chopping off excess bits of chicken skin and fat. Keep them for later
- Wash the chicken, and scrub the skin with salt to exfoliate it and remove random bits from the surface. It should be smooth and glossy at the end. This will ensure you have perfect chicken skin when cooked.
- Add the ginger and spring onion to the chicken cavity, and put the chicken into a pot of water in a large sauce pan. Bring to a boil and then turn down the heat to a gentle simmer. Let this simmer for around 45 mins.
- Prepare a large bowl of ice cold water, large enough to contain the entire chicken. When the cooking time is up, remove the chicken from the pot and drop it into the ice water bath. Let this sit for 10 mins. This will make the chicken extra tender and juicy.
- While the chicken cools down, make the sauce. Combine the ingredients together and mix and set aside.
For the rice:
- Heat up a frying pan and render the chicken skin and fat chopped off earlier with some ginger and spring onions. Do this for around 5 mins until some amount of fat comes out.
- Prepare rice to cook as you usually do, and add in the chicken fat with the ginger and spring onions. Cook the rice.
To serve:
- Slice up the chicken breasts, drizzle over the sauce, and serve alongside the fragrant rice.
- Option to garnish with chopped coriander and some cucumber slices.