kamarule's chicken lice

For Chicken
1 Whole Chicken
½tb Oyster sauce
1 tb Soy sauce
2 tb Sugar or honey
1 tb Shao Hsing Hua Tiau wine or Sherry
¼tb Salt
2 tb Chinese rice wine vinegar or Red wine vinegar
1 tb Soda bicarbonate
1 tb Sesame oil

For Rice
600gLong grain rice (about 4 cups)
3 Garlic, sliced
2 cm Ginger, sliced
1 tb Vegetable oil
6 cups Chicken stock
2 teas Salt
2 teas Sesame oil

For Chili sauce
Oil
6 Fresh red chilies, seeded
1 Garlic
2 cm Ginger
1 teaspoon Salt
2 teaspoons Sugar
1 teaspoon Vinegar or lime juice
2 teaspoons Chicken stock

For Sauce
10 tb Light Soy Sauce
Half cup Water
1 teas Oyster Sauce
1 tb Sesame oil
½ cube Chicken Stock
To taste Sugar

For Soup (Add all and boil)
Chicken Legs
Chicken Neck
Chicken Stock
Garlic
Water
Salt
Pepper

For Garnish
Cucumber (slice)
Spring Onion (slice)


Method
Preparing Rice
• Wash and drain rice well. Heat vegetable oil in a pot or rice cooker and fry garlic and ginger until golden brown.
• Add drained rice and fry for 2-3 minutes.
• Add 6 cups of stock, sesame oil and salt.
• Cook uncovered until all liquid is absorbed.
• Cover the pot tightly and reduce heat until the rice is cooked and fluffy.

Preparing Chili sauce
• Mix all ingredients in an electric blender and grind finely.
• Add into the boiling chicken stock.
• Put into a sauce bowl.

Preparing Soy sauce
Add oyster sauce, light soy sauce, sesame oil, chicken stock, sugar, some salt. Mix this mixture thoroughly and warm the sauce slightly. Taste it and tried to adjust the mixing for this sauce to the taste that you like, let the sauce run over the meat. The sugar will melt and balance out the salty taste of the sauce.

Preparing Chicken
• Mix all the ingredients
• Clean the chicken and cut through the breast
• Hang the chicken
• Brush the sauce and hang it to dry
• Repeat the process
• Baked it for 30-45min 180 Celsius

To Serve
• Put some rice on a serving plate; garnish it with sliced cucumbers and slices spring onion.
• Cut chicken into bite size and arrange them in a separate plate.
• Pour some light soy sauce.
• Best eaten with hot soup and chili sauce