Hainan Chicken And Rice

• 1 tbsp sesame oil
• 1 tbsp peanut or grapeseed oil
• 3/4 inch piece fresh ginger, 1/2 sliced, 1/2 finely chopped
• 1 clove garlic, unpeeled
• 14 oz long grain rice
• 4 cups chicken stock
• 1 None bird's eye chili, finely chopped
• 1/4 cup dark soy sauce
• 1 None Chinese poached chicken, cut into serving pieces
• 1 None cucumber, thinly sliced, to serve
• None None fresh cilantro sprigs, to serve
• None None light soy sauce, to serve
• 1 None spring onion, sliced, to serve

1. Heat sesame oil and peanut oil in a large heavy-bottomed saucepan over medium heat. Cook sliced ginger and garlic for 1 min, stirring, until pale golden brown. Remove 1 tbsp oil and set aside. Discard ginger and garlic.
2. Add rice to pan and cook, stirring, for 2 mins, until fragrant. Add stock and bring to a boil. Reduce heat to low, cover and simmer for 15-20 mins, until rice is cooked. Remove from heat and set aside, covered, for 10 mins.
3. Meanwhile, combine finely chopped ginger with reserved oil in a small bowl for dipping. In another small bowl, combine chili with dark soy sauce.
4. Arrange chicken and rice on 6 serving plates. Top with cucumber and cilantro then drizzle with soy sauce. Serve with ginger oil, chili and dark soy sauce, spring onion and a bowl of chicken stock, seasoned with a little soy sauce, to be sipped along with meal.

sesame oil, peanut, fresh ginger, clove garlic, long grain rice, chicken stock, chili, soy sauce, chicken, cucumber, cilantro sprigs, soy sauce, spring onion

Taken from recipes-plus.com/api/v2.0/recipes/37536 (may not work)