Ingredients (for 4):
- Chicken - 1
- Chicken stock - 250 ml
- Rice - 3 cups
- Ginger - 15 slices
- Garlic - 8 cloves
- Lemongrass - 3
- Salt - 1 tbsp
- Chinese yellow wine - 2 tbsp
- Mashed ginger - 2 tbsp
- Spring onion - 5 tbsp
- Soy sauce - 1 tbsp
- Cooked oil - 3 tbsp
Procedures:
1. Rinse the chicken and wipe dry. Rub salt on both inside and outside of the chicken evenly, then drizzle with Chinese yellow wine and rub again. Marinate for at least 2 hours in the fridge.
2. Peel the dry leaves of the lemongrass and then cut into sections, smashing them to release the flavours.
3. Peel the garlic cloves.
4. Cut the ginger into slices.
5. Mash the ginger finely.
6. Chop the spring onion finely.
7. Mix the mashed ginger with spring onion, then add soy sauce and the cooked oil. Mix well as the dipping sauce.
8. Steam the chicken for 30 minutes.
9. Put the chicken into cold water to cool down.
10. Cut the chicken into pieces and arrange nicely on the plate.
11. Heat the wok and add oil, then add the ginger slices to stir-fry until fragrant.
12. Add the garlic cloves and lemongrass.
13. Add the rice and mix well.
14. Get the mixture into the rice cooker, and then add the chicken stock and the juice from the steamed chicken.
15. After the rice is cooked, remove the garlic, ginger and lemongrass. Serve together with the chicken and dipping sauce.
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