Ingredients

• 1.8 kg - whole chicken
• For chicken stuffing: 6-8 - garlic cloves, crushed
• 6 cm - ginger, crushed
• 4 stalks - spring onions
• 2.7 l - water
• 1 tsp - salt
• For the rice: 625 g - long grained rice (not Basmati)
• 115 ml - cooking oil
• 995 ml - chicken stock
• 2 tsp - salt
• 1/4 tsp - monosodium glutamate (MSG)
• 6 - screw pine leaves, tied in a knot
• For garnishing: 2 - cucumbers, sliced
• 2 - big tomatoes, sliced
• 2 - shallots, diced
• For chilli & ginger sauce: 6 - medium red chillies or 1 - red capsicum and 8 small (hot) red chillies
• 2 - thumb-sized ginger (peeled and sliced roughly across the grain)
• 110 ml - chicken stock
• 2 tsp - salt
• 1/2 tsp - MSG (optional)
• 3/4 tsp - sugar
• 2-3 tbsp lime juice

How to Make Stuffed Chicken Rice

• Wash the chicken and rub some salt over it. Stuff the chicken with the above ingredients.
• Boil water with 1 tsp of salt over high heat.
• Add the chicken and cook uncovered until the water boils again, for 3 minutes. Then reduce the heat to low, cover and simmer for 25-30 minutes (do not remove the lid throughout cooking).
• Remove the chicken and immerse in a basin of cold water for 5 minutes. Reserve the liquid in which the chicken was boiled.
• Transfer the chicken to a large plate and brush with sesame seed oil.
• Allow the chicken to cool before cutting it into pieces. Arrange on a serving dish.
• Garnish with cucumber, tomato and shallots.
• For the rice: Wash the rice until the water runs clear. Drain.
• Add the chicken stock, screw pine leaves, salt and MSG to the rice (in a rice cooker). Pour the oil over the rice and cook until done.
• Loosen and fluff up the rice with a chopstick before serving.
• For chilli & ginger sauce: Blend all the ingredients into a rough paste and serve as an accompaniment.