CHICKEN RICE

                                              CHICKEN RICE
   
Ingredients
2  1/2 kg chicken  -  18 mins --  stand 18 mins
2  kg  chicken      - 16 mins --  stand 16 mins
1" ginger lightly smashed  -  stuff  in cavity

 Method:-
Measure out the water to submerge the chicken.  Take out chicken the boil the water.
When water is boiling hot put in chicken, close the cover of the pot boil for 18 minutes.
Turn off fire, don't open the cover and leave for 18 minutes.  Meanwhile prepare a basinful of ice-water and dip the cooked chicken in until the it turns cold.  Then drain the chicken put in the container with cover and put in the fridge.
The stock use for cooking rice -  Fry sliced garlic and shallots with butter, put in washed and properly drained rice to fry .  transfer to rice pot  use stock as water. 

Note  1 cup rice to 1  1/2 cup water.   ( use this measurement in proportion)  

             Sauce for Chicken Rice.
2 tsp ginger  ( 1" round) shreded
2 tsp shreded shallots
3Tbsp soy sauce
2 tsp sesame oil
1 Tbp Worcestershire sauce
2 tsp sugar
2 Tbsp hot pepper oil (ia you) 

           Chilli Sauce
8 fresh chilli         1 clove garlic    -  1 small piece ginger
pound till fine, squeeze limau  kasturi (3-4) and sugar and salt to taste.

           Oyster sauce
1/2  bowl oyster sauce                }
1Tbsp  Worcestershire sauce    }
1/2 tsp sesame oil                        }(A)
1 Tbsp  water to dilute               }
2 Tbsp sugar                               }
1 tsp chopped garlic n Sunflower oil to cover the garlic, microwave on high 2 mins. (B)
 method;-
Fry oyster sauce mixture (A)  with a little oil on very low heat. When bubbles add in a very diluted cornflour water.  Turn off heat and add  (B) and stir well.