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Garlic oil Hainanese chicken rice
Fruit and vegetables
5 bird’s-eye
chillies
, roughly chopped
50g/1¾oz
ginger
, peeled
5
garlic
cloves, peeled
50ml/2fl oz
lime juice
1cm/½in piece
ginger
, smashed
2
spring onions
5
garlic
cloves, finely chopped
1 echalion
shallot
, finely chopped
1 birds-eye
chilli
, thinly sliced
5
garlic
cloves, finely chopped
15g/½oz
ginger
, peeled and finely chopped
2cm/¾in piece
ginger
, peeled and finely chopped
1
spring onion
, finely chopped
1
cucumber
, thinly sliced
10g/1/3oz
coriander
, chopped
Tins, packets and jars
20–50ml/¾–2fl oz
chicken stock
2 tsp
oyster sauce
400g/14oz
jasmine rice
Cooking ingredients
1 tsp
salt
1 tbsp white
caster sugar
1 tbsp
rice vinegar
2 tsp
salt
1 tsp
turmeric
1 tbsp light
soy sauce
1 tbsp
sesame oil
5 tbsp
vegetable oil
½ tsp
salt
1 tsp white
caster sugar
1 tbsp
vegetable oil
1 tsp of
salt
2 tbsp
vegetable oil
Meat, fish and poultry
4 whole
chicken legs
(bone in, skin on)
50g/1¾oz
chicken
skin (optional)
Other
1 tsp MSG
½ tsp of MSG
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