White cooked chicken with ginger rice
1.Make white master stock; lace ingredients in a large saucepan; bring to the boil. Reduce heat; simmer gently for 40 minutes.
2.Remove excess fat from chicken cavity then rinse chicken. Carefully lower chicken, breast-side down, into simmering master stock, ensuring it is fully submerged. Poach chicken 30 minutes (there should be no more than the occasional ripple).
3.Remove pan from heat; leave chicken in poaching liquid for 3 hours at room temperature to complete the cooking process.
4.Using tongs, gently remove chicken from stock, being careful not to tear the breast. Place chicken on a tray; cool. Strain poaching liquid through a fine sieve; reserve poaching liquid.
5.Make ginger rice as recipe directs.
6.Place onion, ginger, half the sesame oil, ½ teaspoon of the sugar and 2 tablespoons of the reserved poaching liquid in a bowl. Heat peanut oil in a small frying pan until hot. Taking care, as mixture will split, pour hot oil over ginger mixture; reserve until ready to serve.
7.Place sauces, remaining sesame oil and remaining sugar in a screw-top jar; shake well. Cook gai lan in a large saucepan of boiling water for 2 minutes or until just tender; drain. Transfer gai lan to a serving bowl; add dressing and top with chilli.
8.Chop chicken into pieces and arrange on a platter; pour over reserved ginger mixture. Serve with ginger rice and gai lan.
9.Rinse rice in a sieve under cold water until water runs clear. Heat oil in a large saucepan over medium heat; cook garlic and ginger 3 minutes.
10.Add rice and 1 litre (4 cups) of the reserved poaching liquid; bring to the boil. Reduce heat to low; cook, covered, for 10 minutes or until most liquid is absorbed. Remove from heat; stand, covered, 10 minutes.