Name: Winner winner Hainanese chicken dinner
Prep time: 15 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 1 whole chicken (approx. 1.7 kg) or 2 whole chickens (approx. 1 kg each); 2 - 3 tsp sea salt, plus and extra 1-2 pinches; 6 - 8 fresh long red chilli; 4 cm piece fresh ginger, cut into slices; 4 garlic cloves; 50 g freshly squeezed lime juice; 2 eschalots, cut into halves; 5 cm piece fresh ginger, cut into slices; 2 tbsp extra virgin olive oil; 1000 g water, plus extra to cook; 2 tsp Chicken stock paste; 1 spring onion/green onion, cut into halves; 1 tbsp sesame oil, plus an extra ½ tsp; 350 g jasmine rice; 2 pandan leaves; 1 tbsp soy sauce; ¼ tsp sugar; 1 cucumber, cut into slices; 4 tomatoes, cut into slices; fresh coriander, leaves only, to garnish

Difficulty Easy
Active time 15 mintues
Total time 1 hour 50 minutes
Servings 6 portions

1 whole chicken (approx. 1.7 kg) or 2 whole chickens (approx. 1 kg each)
2 - 3 tsp sea salt, plus and extra 1-2 pinches
6 - 8 fresh long red chilli
4 cm piece fresh ginger, cut into slices
4 garlic cloves
50 g freshly squeezed lime juice
2 eschalots, cut into halves
5 cm piece fresh ginger, cut into slices
2 tbsp extra virgin olive oil
1000 g water, plus extra to cook
2 tsp Chicken stock paste
1 spring onion/green onion, cut into halves
1 tbsp sesame oil, plus an extra ½ tsp
350 g jasmine rice
2 pandan leaves
1 tbsp soy sauce
¼ tsp sugar
1 cucumber, cut into slices
4 tomatoes, cut into slices
fresh coriander, leaves only, to garnish

per 1 portion
Calories 3495.9 kJ / 835.6 kcal
Protein 49.5 g
Carbohydrates 63 g
Fat 42.3 g
Saturated Fat 11 g
Fibre 3.8 g
Sodium 1150.6 mg

Preparation

Place two chopsticks inside the Varoma dish (see Tips). Rub chicken/s with 2-3 tsp salt and place onto chopsticks. Place Varoma onto a plate and set aside (approx. 20 - 30 minutes). Meanwhile make Chilli sauce.

Chilli sauce

Place chilli, ginger, 2 garlic cloves, lime juice and 1-2 pinches sea salt into mixing bowl and chop 7 sec/speed 7. Set aside in a small dipping bowl. Rinse mixing bowl.

Rice and chicken

Place eschalots, 1 of the garlic cloves, 1 cm piece of the ginger and the olive oil into mixing bowl, then sauté 3 min/120°C/Reverse/speed 2, without measuring cup.
Add water and stock paste. Place Varoma into position, then insert spring onion and the remaining garlic, and ginger inside the chicken cavity. Without washing the chicken, rub sesame oil over the skin. Secure Varoma lid and steam 55 min/Varoma/speed 2. Set Varoma aside on a plate.
Add enough water to mixing bowl to reach 1L mark. Place simmering basket into mixing bowl lid and weigh rice into it, then rinse rice until water runs clear. Insert simmering basket with rice into mixing bowl, add pandan leaves, then place Varoma with chicken back into position. Secure Varoma lid and cook 15 min/Varoma/speed 4 or until chicken is cooked through. Remove Varoma and set aside on a plate. Remove simmering basket with aid of spatula and transfer rice into a thermal serving bowl or other large bowl, cover and set aside. Transfer 2 tablespoons of the steaming liquid to a small bowl. Discard remaining steaming water.
Add soy sauce, remaining ½ teaspoon sesame oil and sugar to the small bowl with steaming liquid and combine. Pour sauce over portioned chicken and serve with rice, sliced cucumbers and tomatoes, chilli sauce, and fresh coriander.