For the chicken
Ingredients (serves about five people):
1.8kg white-skinned chicken
50g ginger, sliced
2 bulbs spring onion, split into half and tied together
For the rice
Ingredients (for about 10 servings):
1 kg rice
40g old ginger
20g chicken essence
100g chicken fat
1.2kg chicken stock
1. Put the chicken into a large pot. Press its head down and add water until it covers the whole chicken to gauge the amount of water needed to boil the chicken.
2. Take the chicken out.
3. Add the salt to the water. Put in the sliced ginger and spring onion.
4. Boil the water.
5. When the water is bubbling, hold the chicken by the head and put the rest of the body back into the pot. Lift it up and repeat the motion five times, so that the boiling water will cook the insides of the chicken.
6. Put the whole chicken back into the pot, making sure that the head is under the water.
7. Cover the pot and turn off the heat. Leave the chicken in the hot pot for about one hour.
8. For authentic Cantonese-style chicken, take the chicken out only half an hour before you serve. then wash the chicken under running tap water or ice water. The taste will be slightly blander, but the meat will be more tender.
9. Keep the thick stock for the rice.
1. Wash the rice, so that it can absorb enough water to be cooked properly
2. Drain the water and leave the rice to dry for half an hour.
3. Dice the garlic, shallots and old ginger. Mix them together.
4. Take a spoonful of the mixture (about 20g) and fry it in the chicken fat
until the mixture turns golden brown.
5. Pour in the chicken stock. Add the salt, sugar and chicken essence. Stir
till they dissolve completely.
6. Add the rice to the boiling stock. Stir until most of the stock evaporates,
leaving a pot of fragrant, moist rice.