nIngredients: 1 (2-pound) chicken; 1 scallion, cut into 1-inch pieces; 4 slices peeled ginger; 6 tbs vegetable oil or chicken oil from chicken fat; 6-8 cloves garlic, chopped; 4 cups long-grain uncooked rice, washed and drained; 1 tsp fine salt

Mix for chilli sauce: 2-3 tbs lime/lemon juice; 5 tbs chopped red chillies; 5 cloves garlic, chopped; 3 tbs chopped ginger; 1 tsp salt; 1/2 cup hot chicken soup

nMethod:

Boil a large pot of water. Stuff the cavity of the chicken with scallion and ginger. Add chicken to boiling water, breast-side down. Lower the heat to a simmer just under boiling point and cook, covered until just cooked through for about 40 minutes. Bathe the chicken in an ice water bath till chicken is cold to create a tender, springy texture. Heat oil in a rice cooker. Add garlic and stir fry till fragrant. Add uncooked rice, stir fry for two minutes. Add salt and enough chicken soup to cover 1/2 inch above the top of the rice. Boil on high heat. Lower heat when steam holes form, cover and steam for 30 minutes till rice is cooked. Chop chicken and serve with hot rice and chilli sauce. Dark soya sauce is the ideal accompaniment.