Hainan Chicken And Rice - cooking recipe

Ingredients

1 tbsp sesame oil
1 tbsp peanut or grapeseed oil
3/4 inch piece fresh ginger, 1/2 sliced, 1/2 finely chopped
1 clove garlic, unpeeled
14 oz long grain rice
4 cups chicken stock
1 None bird's eye chili, finely chopped
1/4 cup dark soy sauce
1 None Chinese poached chicken, cut into serving pieces
1 None cucumber, thinly sliced, to serve
None None fresh cilantro sprigs, to serve
None None light soy sauce, to serve
1 None spring onion, sliced, to serve

Preparation

Heat sesame oil and peanut oil in a large heavy-bottomed saucepan over medium heat. Cook sliced ginger and garlic for 1 min, stirring, until pale golden brown. Remove 1 tbsp oil and set aside. Discard ginger and garlic.
Add rice to pan and cook, stirring, for 2 mins, until fragrant. Add stock and bring to a boil. Reduce heat to low, cover and simmer for 15-20 mins, until rice is cooked. Remove from heat and set aside, covered, for 10 mins.
Meanwhile, combine finely chopped ginger with reserved oil in a small bowl for dipping. In another small bowl, combine chili with dark soy sauce.
Arrange chicken and rice on 6 serving plates. Top with cucumber and cilantro then drizzle with soy sauce. Serve with ginger oil, chili and dark soy sauce, spring onion and a bowl of chicken stock, seasoned with a little soy sauce, to be sipped along with meal.