STEAMED CHICKEN WITH GINGER SAUCE

Ingredients (Serves 4)

• 1 whole chicken (about 3¼ Ibs), washed and dried 
• 2½ cups of Jasmine rice, washed and drained 
• 1 cup of sticky rice, washed and drained (mixed with rice) 
• 12 cups of water 
• 4 inches ginger root, peeled and thickly sliced 
• 1 English cucumber, sliced 
• 1 tablespoon of vegetable oil 
• 2½ teaspoons of salt 
• 1 teaspoon of chicken soup base mix 
• 2 tablespoons of fish sauce 
• 2 tablespoons of sugar 
• 4 tablespoons of lime juice 
• 4 shallots, thinly sliced 
• 8 cloves of garlic, peeled 
• 2 fresh red chilies 
• 4 stalks green onion, chopped

Procedures

1. Boil the water in a large pot (high heat). Add chicken and 2 teaspoons of salt. Let it boil for 5-6 minutes. 
2. Cover the lid and slow cook about 20 minutes. Remove the chicken from the pot to cool it down. 
3. Use 3½ cups of chicken stock, ½ teaspoon of salt, and chicken soup base to cook the rice in a rice cooker. 
4. Cut the cooked chicken into big pieces. 
5. Heat the oil in a small saucepan and add shallot (medium heat). Sauté and transfer to a small bowl. Add green onion to the pan with the leftover oil. Turn off the stove and stir the green onion. Transfer to a small bowl. 
6. Arrange the individual dishes with chicken, rice, and cucumber. Then top the rice with shallot and green onion.

Ginger Sauce

1. Crush the ginger, garlic, and red chilies in a mortar until smooth. 
2. Transfer to a bowl and add sugar, lime juice, and fish sauce. Taste and serve with chicken.