Chicken Rice

Method

Poach the whole chicken in simmering stock with ginger slices, garlic, and shallots for 25-30 minutes until cooked through, then shred the meat and reserve the stock. Finely chop the ginger, garlic, and shallots and fry in oil until fragrant, then add the rice and toast for 2-3 minutes, stirring constantly. Add 600ml of the reserved chicken stock to the rice, bring to the boil, then reduce heat and cover, simmering for 15-18 minutes until the rice is tender and liquid absorbed. Gently fold through the shredded chicken with salt and white pepper, allowing it to warm through. Dress with dark soy sauce, light soy sauce, and sesame oil, then serve with sliced cucumber, spring onions, fresh coriander, and lime wedges on the side.