DIY: Hainanese chicken rice.

You can find this dish sprinkled all over Asia, with subtle variations, but it's always delish.

I made my virgin attempt to make it the other day, and while the presentation would have made any Masterchef snigger, the taste was pretty darn tootin' close to the real thing.

This recipe comes from Adam Liaw's amazing book, Two Asian Kitchens. Enjoy!

Serves: 4

Ingredients:

1 whole chicken

5 whole garlic cloves

2 chopped garlic cloves

7 thick slices of unpeeled ginger

1 tablespoon sesame oil

675g jasmine rice

1/2 teaspoon sea salt flakes

1 tablespoon light soy sauce

coriander, sliced cucumber and sliced spring onion, to serve

1 tablespoon neutral-flavoured oil

Chilli sauce:

6 red birds-eye chillies, seeds removed

2 tablespoons grated ginger

2 garlic cloves

1 teaspoon caster sugar

1/4 teaspoon sea salt flakes

1 teaspoon lemon juice

Spring onion and ginger oil:

4 thinly sliced spring onions

2 tablespoons grated ginger

1/2 teaspoon sea salt flakes

3 tablespoons neutral-flavoured oil

Dressing:

1 tablespoon sesame oil

2 tablespoons light soy sauce

Method:

1. Place the whole garlic cloves and 5 slices of ginger inside the cavity of the chicken and place it breast-side-down in a large pot. Cover the chicken with water and bring to a low simmer. Simmer for 25 minutes, then cover the pot and turn off the heat. Leave for 30 minutes, then lift out the chicken, keeping the poaching stock in the pot. Brush the chicken skin with sesame oil and then wrap it with plastic wrap. Set aside.

2. Heat the 1 tablespoon of neutral-flavoured oil in a large saucepan over medium heat. Add the chopped garlic and remaining 2 slices of ginger and stir-fry until fragrant. Add the rice and toss until well-coated and turning opaque. Add 1.25 litres of the reserved chicken stock, the salt, and the soy sauce. Adding any extra water only if needed, bring the rice to a simmer, uncovered, then continue to simmer for around 5 minutes until the water is level with the top of the rice and tunnels appear in the rice where steam is escaping. Put the lid on the pan, reduce the heat to very low and leave for 10 minutes. Remove the rice from the heat and leave it to stand for a further 5 minutes.

3. Meanwhile, to make the chilli sauce, combine the chillies, ginger, garlic, sugar and salt in a mortar and pound it to a paste. Add the lemon juice and 1-2 tablespoons of hot chicken stock and pound it again. Set aside.

4. To make the spring onion and ginger oil, add the spring onion, ginger and salt to a heatproof mortar and pound lightly with the pestle. Heat the oil in a small frying pan until smoking and pour onto the mixture. Once the sizzling stops, combine lightly with the pestle and leave it to infuse for a few minutes.

5. To make the dressing, mix the sesame oil and soy sauce with 60ml of the chicken stock. If you have any remaining chicken stock, season it and add a few spring onion slices. This can be served as a light broth to accompany the meal.

6. Slice the chicken and pour the dressing over it. Scatter it with a little coriander and serve it with the rice, condiments, broth and cucumber slices.

Viola!