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Ingredients
Chicken
- 1 onion unpeeled
- 1 bulb garlic unpeeled, halved
- 1 5cm piece fresh ginger unpeeled, sliced
- 1 Tbsp coconut aminos
- 1 whole chicken
- 5 litres cold water
- 2 tsp fish sauce
- 1 tsp whole peppercorns
- 1 tsp sea salt
- 2 tsp sesame oil
- 3 tsp coconut aminos extra
- 2 green onions (eschallots, shallots) thinly sliced
Rice
- 2 cloves garlic chopped
- 1 tsp fresh ginger grated
- 2 cups rice
- 750 ml chicken stock use the stock that the chicken was cooked in
Ingredients
Chicken
Rice
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Instructions
- In a large stock pot, combine onion, garlic, ginger, mirin, aminos, chicken, water, fish sauce, salt & pepper .
- Bring to a gentle simmer. If possible, do not let it come to a rolling boil as it will make the stock go cloudy (but it will still taste fine).
- Gently simmer for 45 minutes to 1 hour, or until the chicken is cooked through. You'll know when it is because the leg will easily pull away from the body.
- Remove the chicken and remove the meat form the bones, then cut into portions. Put aside and drizzle with sesame oil and extra aminos.
- Cover with a tea towel to keep warm.
- Return the chicken bones to the pot and simmer for another 20 minutes. Strain and return liquid to pot to keep warm until serving.
Meanwhile prepare the Rice.
- Render the chicken scraps in a pot until crispy.
- Remove the scraps and leave the fat behind.
- Fry the garlic and ginger in the chicken fat for 30 seconds, then add the rice.
- Stir well to coat in the fat, ginger & garlic.
- Add stock, bring to the boil, then cover with a tight fitting lid and reduce heat to low for 15 minutes.
- Remove from heat, stir well and place a tea towel under the lid. Let the rice sit for 10 minutes.
- Serve chicken on a bed of rice with a small bowl of stock to the side, garnished with the green onions.