Ginger, spring onion, coriander, and lime stuffed chicken served with hot ginger rice and chicken broth. A refreshing mix of flavours to cleanse the palette.
Serves: 6–8
INGREDIENTS
1 fresh free-range chicken
3 cm piece of ginger, sliced
2 spring onions
small handful coriander leaves
1 lime, quartered
2 teaspoons sea salt
Rice
1½ cups jasmine rice
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, crushed
3 cups reserved chicken broth
½ teaspoon sea salt
To serve
sesame oil
thinly sliced cucumber
toasted sesame seeds
thinly sliced spring onions
chilli sauce
dark soy sauce
METHOD
Chicken: Wash the chicken inside and out under cold water. Stuff the cavity with the ginger, spring onions, coriander and lime. Place in a deep saucepan and cover completely with cold water. Add the salt and bring to just below boiling point then reduce the heat to low and poach very gently for 30 minutes. Ensure the water does not boil. Remove from the heat, cover and leave for 30 minutes. Lift the chicken out of the stock and place in a dish, covering loosely to keep warm. Reserve the stock.
Rice: Wash the rice in cold water then drain well. Heat both oils in a medium sauté pan and cook the ginger and garlic for 1 minute. Add the rice, the reserved chicken broth and salt and bring to the boil. Give a final stir then cover and reduce the heat to low. Cook for 20 minutes without lifting the lid. Remove from the heat and let sit for 10 minutes.
To serve: Rub the chicken all over with a little sesame oil, carve and place on a platter with the cucumber. Scatter with sesame seeds and spring onions and serve with the hot rice, chilli sauce and dark soy sauce. Reheat the remaining cooking broth and serve in small bowls to drink with the meal.
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