Chilli sauce
  1. Place the chillies, ginger, garlic and lime juice into mixing bowl and chop 7 sec/speed 7. Season to taste with salt and extra lime juice. Set aside.
  2. Clean and dry mixing bowl.
  1. Place golden shallots, garlic and ginger into mixing  bowl. Chop 7 sec/ speed 6.
  2. Add oil and sauté 10 min/100°C//
  3. Place 2 chopsticks (or 3 long wooden skewers) lengthways into Varoma® dish and place over a plate. Rub the whole chicken with salt and place onto the chop sticks and set aside to brine slightly (approx. 30 minutes).
  4. Place simmering basket onto mixing bowl lid and weigh 300g jasmine rice into it. Rinse rice until water runs clear and set aside.
  5. After 30 minutes, rub the brined chicken (without rinsing) with sesame oil. Stuff the chicken cavity with ginger and spring onions. Set aside. 
  6. Add 100g of chicken stock or water into the bowl with the ginger mixture, season with a pinch of salt if chicken stock is unseasoned. 
  7. Place simmering basket onto mixing bowl lid and place 300g of jasmine rice into it. Rinse rice until water runs clear and insert simmering basket with rice into mixing bowl. 
  8. Place the Varoma® into position and steam 18 min/Varoma/speed 4
  9. Remove Varoma® and set aside. Remove simmering basket with the aid of a spatula and place rice in a thermal serving bowl or large bowl and cover to keep warm. 
  10. Place Varoma® back into position and steam 12-15 minutes/Varoma /speed 4
  11. Check to see if chicken is cooked by piercing the thigh meat with a sharp knife, the juice should run clear. If not, prolong cooking time as necessary. Once cooked, set aside to rest 5-8 min. Reserve cooking liquid.

  1. In a small bowl combine 1 cup of the hot chicken stock with 1 teaspoon sesame oil and 2 tablespoons light soy sauce. 
  2. Use a cleaver to slice and debone the chicken Chinese-style, place on a serving platter and pour the dressing over it. 
  3. Scatter with coriander sprigs, and serve with sliced cucumber, the rice and chilli sauce.