Ayam Hainan: Hainanese Chicken Rice

For the chicken:

1. Clean and prep the chicken.
2. Place the light soy sauce, ginger paste, and garlic paste in a small bowl. Then rub the chicken with this soy sauce mixture. Try to make sure all the pieces are covered well with the marinade. Leave it to marinate while you get on with the rice.
3. When it’s time to cook the chicken, place it on a steamer plate and steam the chicken until it is fully cooked. It takes approximately 20-30 minutes to steam-cook at medium-high heat. 

For the rice:

1. Wash, rinse and soak the rice.
2. Melt the butter in a cooking pan and put the sliced garlic to it. Fry the garlic until it releases the aroma.
3. Drain the rice and add it to the garlic. Stir fry the rice for a minute or two before adding water and chicken stock powder to it.
4. Cook the rice until all the liquid evaporates and steams it until the rice is fully cooked.

For the soup:

1. Heat the butter until melted, then add sliced onions to it. Fry the onion until it turns translucent and releases a delicious aroma.
2. Pour in the chicken stock to the onions and add the salt in. Let it cook until it reaches boiling point. Then lower the heat and let it simmer for about minutes. 

For the chilli sauce:

1. Using a pestle and mortar or a food processor, pound the chillies, garlic, ginger, sugar and salt into a paste. 
2. Heat the butter in a small saucepan and cook the chilli paste in it. Add 1⁄4 cup of water and let it simmer for about 2-3 minutes. Check the taste. Add the salt and/ or sugar if needed.

How to serve:

1. Put the rice on a plate and arrange a few chicken pieces aside. Place some soup in a bowl and some chilli sauce in a small bowl.