RECIPES
Chicken Rice with Shimeji Sprouts
Main
1 (1.8kg)
chicken, whole
1
chicken carcass, quatered
3 litres
water
50g
ginger, peeled (for sauce)
salt to taste
1 packet
brown shimeji, trimmed
1 tsp
soy sauce
For the rice
2 cups
jasmine rice
2 1/2 - 3 cups
chicken stock
3
cloves garlic, chopped
3-4 slices
ginger
2
pandan leaves, knotted
1 tsp
salt or to taste
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To cook chicken and prepare stockBlanch the carcass in boiling water. In a stockpot, bring water to boil. Add the carcass and simmer for 30 minutes. Strain stock.
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Return stock to the pot and bring to boil. Lower the whole chicken into the stock, add ginger, and bring back to boil. Cook on medium heat for 5 minutes, then turn off the heat, cover pot with lid, and allow chicken to steep in the hot stock for 20 minutes. Simmer for another 5 minutes before removing the chicken.
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Plunge chicken into iced water to soak for 30 minutes to get a glistening and ultra-smooth skin.
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Remove and hang to drip dry for 10 minutes. Reserve stock and the ginger.
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To prepare ginger sauceBlend the ginger with a little chicken stock and skimmed chicken oil, seasoning to taste with salt.
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To cook shimejiBring stock back to a boil and blanch the shimeji for 1 minute. Remove to a serving plate and season to taste with soy sauce and few drops sesame oil. Set aside.
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To cook riceWash rice until water runs clear. Drain. If using rice cooker, place rice, stock, garlic, ginger, pandan, and salt, in the cooker pot and turn it on. When cooked, fluff the rice gently with a pair of chopsticks so as not to break the tender grains. Rest covered in the pot for at least 15 minutes before serving.
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To serveChop the chicken into pieces. Fill a small bowl with the chicken rice and press to compact it slightly. Unmould the rice onto a plate and serve with chicken, shimeji, and ginger dipping sauce.
