Yummy and Wholesome ....
1.Boil a large pot of water. Stuff the cavity of the chicken with spring onion, ginger and some garlic puree paste.
2.Add chicken to boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered until just cooked through, about 40-45 minutes.
3.Bathe the chicken in an ice water bath till chicken is cold to create a tender, springy texture. This sounds rather insane, but it works.
4.Heat garlic in a pan for the rice, stir-fry till fragrant. Add uncooked rice, fry for a minute, add salt and enough chicken soup to cover 1/2 inch above the top of the rice. Boil on high heat, lower heat when steam holes form, cover and steam for 30 minutes till rice is cooked.
5.Chop chicken and serve with steaming hot rice and chilli sauce. Dark soya sauce is the ideal accompaniment.
Method for Chilli Sauce
1.Add all the ingredients into a bowl & mix together, put them into a blender and blend for a minute until smooth.