Hainanese Chicken With Cilantro Rice

• 2 stalks celery, roughly chopped
• 1 None onion, peeled, quartered
• 1 None carrot, peeled, roughly chopped
• 3 None fresh cilantro roots, bruised (leaves reserved)
• 3 cloves garlic, bruised
• 1 None star anise
• 12 None whole black peppercorns
• 1 tsp sea salt
• 1 (4 lb) whole chicken
• 5 None spring onions, finely chopped
• 2 1/2 tbsp freshly grated ginger
• 1/2 cup vegetable oil
• 14 oz long-grain rice
• None None steamed Chinese broccoli, to serve

1. Combine celery, onion, carrot, cilantro roots, garlic, star anise, peppercorns, salt and chicken in a large saucepan. Fill with enough cold water to just cover chicken. Cover and bring to a boil. Reduce heat to medium-low and simmer gently for 45 mins, or until chicken is cooked through.
2. Meanwhile, to make the ginger sauce, whisk together spring onions, ginger and vegetable oil. Season and set aside.
3. Remove chicken from stock and place on a cutting board to rest.
4. Strain stock. Pour 4 cups into a medium saucepan with rice. Cover and place over medium heat. Cook for 12 mins, or until tender. Using a fork, stir in cilantro leaves.
5. Remove meat from chicken bones and slice. Place on top of rice. Drizzle with ginger sauce and serve with steamed Chinese broccoli.

stalks celery, onion, carrot, fresh cilantro roots, garlic, anise, black peppercorns, salt, chicken, spring onions, ginger, vegetable oil, longgrain rice, steamed chinese broccoli

Taken from recipes-plus.com/api/v2.0/recipes/33515 (may not work)