Singapore Chicken Rice

My family usually eat this dish along with fish sauce and calamansi (Calamondin).

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Ingredients:

4 lb. whole chicken
3/4 cloves garlic
1/4 pieces fresh ginger root
1/4 green onions
1/4 tsp salt
1 1/2 tbsp sesame oil
1/4 shallots, finely chopped
1/4 cup chopped cilantro
2 1/3 chicken stock
1 sliced green onion
5/8 cucumber, thinly sliced
1 1/4 fresh tomatoes, chopped




Directions:

Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with salt. Carefully submerge the chicken breast side down into the water.

Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.

While the chicken is cooking, heat 1 tbsp of vegetable oil and sesame oil in a large saucepan over medium heat. Fry the shallots, ginger and minced garlic in the oil until fragrant. Add cilantro and rice. Cook stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and steam holes appear in the surface of the rice, about 20 minutes. **Edited note: Serving of rice is usually on the package based on how many people you are serving. E.g.: 2 cups of rice usually serves 6

When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter. Garnish with cilantro, green onion, cucumber and tomato. Serve with the seasoned rice.