1 chicken, about 1.5kg (try to use organic, free range or kampong if you can)
1 thumb sized piece of ginger, smashed
6 cloves of garlic, smashed
1 tsp salt
3 cups brown rice
3 tbsp light soya sauce
1 tbsp sesame oil
For the garnish:
1 large cucumber, peeled and sliced thinly
A handful of coriander leaves
Condiments to taste:
Thick black sauce
1. Fill a large pot with water and add salt, ginger and garlic. Bring to a boil and put in the chicken, ensuring that it is completely submerged.
2. When the water returns to a boil, continue boiling for another 20 minutes. Remove from the heat and let stand, covered, for another 40 minutes. Check that the chicken is thoroughly cooked by inserting a sharp skewer into the meatiest part of the bird. If the juices do not run clear, let the chicken sit in the hot stock for another 15 minutes. Once cooked, remove the chicken from the stock and set aside.
3. Cook the rice, using the chicken stock instead of water and using the ginger and garlic pieces from the stock as well. Keep the remaining stock warm on the stove.
4. While the rice is cooking, debone the chicken. Arrange on a serving platter on top of the cucumber slices.
5. Mix the light soya sauce, sesame oil and about 1 or 2 tbsp of chicken stock and pour over the chicken pieces. Garnish with coriander leaves.
6. Serve, along with the rice, chicken stock and your favourite chicken rice condiments.
Still craving for a taste of home? Try this fish congee for breakfast.