Hainanese Chicken Rice

It's been quite some time since I last cooked Hainanese Chicken Rice at home. Since this is one of LL's favourite dishes, I decided to cook this for lunch yesterday.

For the Rice, wash and drain the rice and have some Pandan Leaves ready:

Chop up some Small Onions, Garlic and Ginger. Fry these (till golden brown) in some oil and/or chicken fat. Drain the oil and pour the now-fragrant oil into the rice-cooker to cook the chicken rice.

Use the chicken stock (after boiling the chicken-will be shown below) to cook the rice...

And then you will get fragrant fluffy Chicken Rice...

To cook the Chicken: Boil some water in a wok/pan with some ginger and spring onions. Once the water has boiled, put in the chicken, lower the fire - make sure the water does not boil over now. Soak the chicken in the hot water for about 20-30 minutes (depending on the size of the chicken), then turn over the chicken and soak it for another 20-30 minutes.

Poke a skewer or toothpick into the thickest part of the chicken - the thighs - and chicken is cooked if there's no pinkish juice pushing through. Take out the chicken & immediately soak it in a tub of ice water (for about 20 min.) - this is to stop the cooking process & ensure the chicken meat is smooth.
Rub some sesame oil onto the chicken before chopping it into pieces.

For the Chilli Sauce, the ingredients are Red Chillies, Chilli Padi, Ginger, Garlic and Lime Juice...
Pound the ingredients together, add in the Lime Juice, some salt and some of the cooked fragrant oil (from the fried garlic/ginger/onions above)...

If there's balance chicken stock after cooking the rice, put in some vegetables to make a clear Chicken Soup. Here I have added in carrots and green radish for a yummy nutritious soup!
And...oh, of course, must have some vegetables too, right? Plain simple Lettuce in oyster sauce...