Preparation time: 45 minutes

Number of servings: 4

INGREDIENTS

Rice:

• 3 full Tbsp Hainanese rice mix
• 450g jasmine rice
• 500ml water
• 8 pandan leaves (daun pandan)

Chicken:

• 1,2 kg chicken
• 8 pandan leaves
• 8 fine slices of ginger
• 2 spring onions
• 3 garlic cloves
• 1 tsp salt
• 2 tsp chicken broth powder
• 2 Tbsp sesame oil

DIPPING SAUCES

Sweet soy sauce:

• 80ml chicken broth
• 80ml dark soy sauce
• 30g rock sugar

Ginger sauce:

• 80g ginger
• 80ml oil
• 3 spring onions
• ⅛ tsp salt
• ⅛ tsp galangal

ALSO NEEDED:

• 1 bamboo skewer
• Ice cubes

HOW TO MAKE IT

Tie a knot in the pandan leaves (the bruises release the flavours).

Rice

Wash the rice in the rice cooker pan until the water is clear. Drain the rice in a colander. Then add the rice back into the rice cooker pan and add 500 ml of water. Shake the jar with the Hainanese rice mix, scoop up 3 full tablespoons, and mix it with the rice. Put the pandan leaves on the rice, and turn on the rice cooker.

Chicken

Wash the chicken and scrub it well with salt. The salt removes the impurities and smoothens the chicken skin. Then rinse the chicken and dry it with a paper towel. Stuff the chicken with 4 slices of ginger, garlic, and the leftover pandan leaves. Thread the lowest part of the chicken onto a bamboo skewer, so the herbs don’t fall out.

Bring a pan filled with water to a boil. Carefully put the chicken in the water; the chicken needs to be just below the surface. Then add the spring onions, the leftover ginger and chicken broth powder. Bring the pan to a boil again, then cook the chicken for about 10 minutes. Then turn the stove to the lowest heat and cover the pan with a lid. Simmer the chicken for about 35 minutes and make sure the lid covers the pan while simmering.

Then take out the chicken and put the chicken in ice water for about 10 minutes. Drain the chicken, then smear the entire chicken with sesame oil. Keep the chicken broth for the dipping sauces.

Sweet soy sauce

Heat the chicken broth, dark soy sauce and sugar in a sauce pan. Stir from time to time until the sugar has dissolved.

Ginger sauce

Grate the ginger and finely slice the spring onions. Put the spring onions in a bowl and top it with ginger. Heat the oil to its boiling point, then turn off the heat. Carefully add the oil to the bowl with the ginger and spring onions, and mix well. Season with salt and galangal.

Serve the chicken with the rice and dipping sauces.