Recipe(tried): Hainanese Chicken Rice - Try this - it's delicious!

Hainanese Chicken Rice

Found this recipe on a link that Eggy (malaysia) sent me - it's the best chicken rice i've ever had. I have made a few modification to it though. There are no quantities as such so just make as much as you'll need. The rice is cooked in the chicken stock and the chicken is served separatley (not mixed into the rice) Still, you could mix it in if you want once the rice is cooked. And you don't have to have the soup, chili sauce, or salad with it if you don't want to, you could just make the chicken and rice and serve with your choice of side dishes. Cooking the rice in the chicken stock really makes it special. Enjoy!

rice
medium tender free range chicken
Ginger - shredded fine
Garlic - shredded fine
a few cloves
1 or 2 cinnamon
1 onion, roughly chopped
1 carrot, peeled and roughly chopped
1 bay leaf
1 chicken stock cube
some Pandan leaves (for soup and rice)
some salt
Lettuce

Cook chicken in water with onion, carrot,Pandan leaves, bay leaf and salt (to taste).

Do not overcook chicken - 20 to 30 minutes. Remove Chicken,

let cool and cut into serving size. Reserve the stock for rice and soup and add the stock cube to it.

Fry shredded ginger and garlic with oil till golden fragrant, add to rice.

Pour in chicken stock (having removed the onion, carrot, bay leaf and pandan leaf) add cinnamon, cloves, Pandan leaves and cook as usual.

Add lettuce (or other leafy veg) to remaining boiling chicken stock and turn off heat. Do not cook the lettuce.

Ingredients for chili sauce:
fish sauce
sugar
fresh red chilies
ginger
lime
garlic
vinegar

Put garlic and ginger in mixer and grind till rather fine. Add vinegar, fish sauce, salt and sugar to taste. Squeese lime while serving.

Ingredients for garnish:
coriander
tomatoes - sliced
cucumber - remove skin, sliced
roasted sesame seed
sesame oil
light soya sauce
pineapple - sliced

To Serve:

Put chicken in the middle, sliced tomotoes, pineapple and cucumber by the side. Splash with light soya sauce, a little sesame oil and top with
coriander.

Remove Pandan, cloves and cinnamon from rice. Fill rice in a bowl (used like a mould ), and transfer onto plate. Add some tomatoes,pineapple and cucumber to the side. Served with soup and chili sauce in separate bowls.