Chicken with rice is a culinary marriage with a musical accompaniment like no other across the continents. If chicken biryani, nasi goreng, paella a la Valenciana and risotto alla sbirraglia are the operatic versions, and chicken jerk, chicken jollof, kotósoupa avgolémono and şuşa çolpalı are rock’n’roll, nasi ayam, Hain-style, is folk, rooted in community life.
Chicken / Chicken Stock
1 chicken 1.5 litres water 100 g shallots, chopped 60 ml chicken stock 5 cm ginger root, chopped 3 garlic cloves, crushed 30 ml sesame oil 15 ml light soy sauce Salt, large pinch
Stuff chicken with garlic, ginger and shallots, secure opening with thread. Place chicken in a large deep pot, add sufficient water to cover, season and bring to a low boil. Summer for 40 minutes until the chicken is cooked. Remove chicken, leave to cool for five minutes, separate meat from bones. Cut meat into large cubes, arrange on a plate, coat with sesame oil, soy sauce and a little of the chicken stock.
Sauce – Aromatic
3 cm ginger root, chopped small 30 ml chicken stock 30 ml sweet soy sauce 1 lime, juiced (use half) 15 ml oyster sauce 15 ml chilli sauce (from below)
Blend the ingredients into the consistency of a sauce, adding more stock if needed.
Sauce – Chilli
5 cm ginger, chopped small 10 red chillies, chopped small 50 g shallot, chopped small 3 garlic cloves, crushed 30 ml chicken stock 1 lime, juiced (use half) 15 g palm sugar
Blend the ingredients, place in a small saucepan, bring to a low boil, cook for five minutes.
Chicken stock Water
Reheat stock with the same amount of water, add any bits of chicken left on the bone and on the cutting surface.
500 ml chicken stock 350 g long grain rice 3 cm ginger root, cubed small 15 ml vegetable oil 2 garlic cloves, crushed Salt, pinch
15 g coriander leaves 1 egg, beaten, pan-fried, cut into strips
Add oil to a large wok, bring up heat, fry ginger and garlic, add rice and coat in the mixture. Transfer contents to a rice pot, deglaze wok with a little chicken stock, add to rice with sufficient stock to cook the rice. Serve rice in mounds with a bowl of soup, the chicken in the middle, the dipping sauces and a salad on the side. Garnish with coriander leaves and omelette strips.