Ingredients
- 4 lb. free-range chicken
- ½ oz. (15 g) ginger, bashed with the side of a knife
- 2 scallions, chopped
- 1 bunch watercress, leaves picked
- 1 small cucumber, sliced crossways
- Cilantro sprigs, to serve (optional)
- 6–8 long red chiles, chopped
- ¾ oz. (20 g) ginger, sliced
- 4 garlic cloves
- Juice of 2 limes
- Chicken fat from the stock, to taste (optional)
- 5 red Asian shallots, thinly sliced
- 3 garlic cloves, finely chopped
- 3 cups (1 lb. 5 oz.) jasmine rice, rinsed and drained
- 2 pandan leaves, tied into a knot
- 3½ cups (30 oz.) chicken stock
- 2 Tbsp. light soy sauce
- ½ tsp. sesame oil
- 3½ oz. chicken stock
Details
- Servings:
6
- Dish:
main course
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