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Method :
Clean
chicken wipe dry. Mix onions and ginger with wine and salt. Rub outside
and cavity of chicken with the seasonings and allow to stand for 1 hour.
Place chicken in a covered dish over a steamer and steam on a high heat
for 35-40 minutes. Allow to cool slightly, then remove and chop into
bite-sized pieces. Arrange on a plate and set aside.
Wash
rice well then drain thoroughly. Heat 3 tbsp oil and fry rice for 5
minutes, stirring to coat each grain with oil. Pour in cold water to cover
rice by 4cm (1.5 inches). Cover the pan, bring to the boil, then turn heat
down to lowest point and cook until rice is tender and liquid completely
absorbed.
Bring
chicken stock to the boil, add washed vegetables and simmer for 1 minute.
Lift out and drain. Season soup to taste with salt and soya sauce. Mix
together sauce ingredients and spoon into tiny dishes.
Serve
the chicken warm or cold with rice, the hot stock as a soup, the
vegetables and the sauce.
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