Malaysian Chicken Rice

All through my stay in KL this used to be my staple diet. In fact at a point I was cooking it almost every alternate day! Returning to the memoirs of 'Chiken Rice' after nearly half a decade. Hope you guys like it!

Ingredients:
• 1 whole chicken [2½-3 lbs]
• 5-6 stalks fresh scallions
• 6 inch fresh ginger, peeled, cut into thick slices
• 2 tsp soy sauce
• 1 tsp sesame oil
• 2 additional stalks fresh scallions, chopped, for garnish [optional]
• 1 seedless cucumber, peeled, halved and sliced diagonally
• a few sprigs of fresh cilantro, for garnishing
• ½ tsp white peppercorns
• salt

Ingredients for Chicken rice:
• 3 cups long grained rice, washed and drained
• 1 tbsp chopped garlic
• 2 tsp salt
• 2½ tbsp chicken fat or vegetable oil
• 6 cups, or more, chicken broth [from the cooking broth]
• 6 pandan leaves [screwpine leaves] [optional]

Ingredients for Special Chili Dipping Sauce :
• 1 tbsp kaffir lime juice [Substitute: lime or lemon juice]
• 1½-2 tbsp chicken broth [from the cooking broth]
• 2 tsp sugar
• 4 tbsp hot chili sauce
• 4 cloves garlic, finely ground or mashed
• 1 inch ginger, finely ground or grated
• salt

To Prepare Special Chili Dipping Sauce :
• Mix hot chili sauce with lime juice, sugar, garlic, ginger, chicken broth [spooning some of the chicken fat oil] and salt to taste
• Pour chili sauce into small condiment dishes, for each individual serving

To Prepare Chicken :
• Cut off any excess fat, reserve for using to cook rice, wash chicken, drain well, stuff ginger slices and scallions stalks into the cavity of the chicken
• In a large stockpot, add sufficient water [to cover the chicken], white peppercorns and about 2 tbsp salt, bring to a boil
• Submerge the whole chicken, breast-side down in the boiling water, and immediately reducing the heat to a slow poach
• Cover, poach chicken for about 45-50 mins, [check to make sure the water does not 'boil' the chicken]
• When chicken is cooked, remove and plunge immediately into a bath of icy cold water, submerging the chicken for about 10 mins
• Remove chicken from the ice bath, discard ginger slices and scallion stalks from the cavity, drain the chicken well, set aside - meanwhile cook the chicken rice
• When the chicken is cool enough to handle, cut it neatly into serving size pieces [de-bone chicken, if you prefer]

To Prepare Chicken Rice :
• Wash rice till water runs clear, drain well
• Heat wok on high, add the reserved chicken fat, render into an oil to about 2½ tbsp [add vegetable oil if chicken fat oil is insufficient ]
• Add chopped garlic, stir-fry for a few seconds
• Add the raw rice, stir-fry till the rice grains start to look translucent, about 8-10 mins
• Transfer rice to a pot, add 6 cups chicken broth, salt and pandan leaves [*Note: depending on the type of rice, use more or less of the chicken broth]
• Bring to a boil, reduce heat, simmer uncovered, until the chicken broth is absorbed by the rice [small 'bubble' holes start to appear on the rice]
• Reduce heat to very low, cover the rice with a tight-fitting lid, cook for a further 10-12 mins
• Turn off heat, DO NOT open the cover, wait for 10 mins before opening [steam inside will gently finish steaming the rice]
• Fluff up the rice with a fork [If rice is not fully cook, simply add a little chicken broth, cover and steam on very low heat for another 5 mins or so]
• Alternatively, 'fry' the raw rice in a wok until translucent, then transfer into an electric rice cooker and add sufficient chicken broth to cook
• Any leftover chicken broth after making the rice, can be served as a small side soup, garnished with some chopped cilantro
• Line a serving platter with cucumber slices, arrange chicken pieces on top, sprinkle with soy sauce, sesame oil, and garnish with chopped scallions and cilantro sprigs
• Serve Hainan chicken [usually served at room temperature] with chicken rice, side soup - and special chili dipping sauce!