1 x 1.2 kg whole chicken
6 spring onions (scallions)
10 cups chicken stock made with chicken stock cubes*
3 slices ginger
2 tsp sesame oil
sweet dark soy sauce to serve (e.g. kecap manis)
sambal oelek* to serve
sliced cucumber to serve
sea salt
Chicken rice:
¼ cup chicken skin and fat trimmings (remove these from the whole chicken or alternatively use some finely diced skin-on chicken thigh)
3 garlic cloves, finely chopped
2 cups jasmine rice
Spring onion & ginger sauce:
extra spring onions as needed (see method below)
1 tbsp finely chopped ginger
1½ tsp sea salt
¼ cup vegetable oil
2 tsp sesame oil
Easy to follow!
Very good recipe! I used chicken thighs instead of a whole chicken and made my own broth using chicken frames instead of chicken stock. Everyone loved it! Will definitely be making this again
Amazing flavours!
Worth the time and steps to gain such flavour. Amazing!
Cooking make easy
Food taste so delicious!!!