Laviana’s Hainanese Chicken Rice with Chicken Essence Soup, Silky Egg, Ginger & Garlic Dipping Sauce

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Recipe's preparation

Place a large bowl onto mixing bowl lid, then weigh 500 g chicken drumsticks and 40 g soy sauce into the bowl and stir to combine. Wrap with cling wrap and place in the fridge to marinate for 30 minutes.
Crack 3 eggs and add onto mixing bowl, add 260 g of the water and ½ tsp of the salt into mixing bowl, then mix 6 sec/speed 4. Strain egg mixtures and divide mixtures between 4 small heat-resistant bowls, ensuring they fit comfortably onto Varoma tray (see Tips) and set aside.
Add 300 g long grain white rice (approximately 2 cups) into simmering basket and wash under running water until water come out clear. Set aside.
Without washing the bowl, place 30 g ginger and 10 g garlic into mixing bowl, then chop Turbo/1.0 sec/1 time. If using frozen, may want to repeat the steps. Scrape down sides of mixing bowl with spatula.
Add 30 g olive oil / vegetable oil and sauté 3 min/120°C/speed spoon. Mix the sautéed ginger and garlic in the simmering basket with washed rice, be careful not to pour oil into simmering basket as it will be messy. Instead, pour oil into marinated chicken. Add 2 pandan leaves (see Tips) tied into knots onto rice in simmering basket, add 1 tsp sea salt and mix well with spatula.
Place simmering basket with washed rice onto mixing bowl, place 1000 g water into mixing bowl.
Place Varoma dish into position, insert Varoma trivet for better circulation of steam, then arrange marinated chicken drumsticks into the trivet, ensuring some holes remain unobstructed. Insert Varoma tray and place bowls with strained egg mixture onto Varoma tray. If desired, add some vegetables (e.g. cubed carrots or choy sum vegetables) around the chicken. Secure Varoma lid and steam 20 min/Varoma/speed 3 (see Tips). Remove Varoma and set aside. Remove simmering basket with aid of spatula and place rice in a thermal serving bowl or other large bowl and cover to keep warm.
After removing cooked rice from mixing bowl, top up water in the mixing bowl until it reach 1 litre level, add Varoma basket (with marinated chicken drumsticks) and tray (with silky eggs) and steam for further 30 min/Varoma/speed 4 (or 20 min/Varoma/speed 4 if using fillet/boneless).
While waiting, serve cook Hainan (ginger and garlic) rice onto plate. Remove Varoma. Check if chicken is fully cooked and add time if required. Pour soup into separate small serving bowls and serve with rice, steamed eggs and chicken.
Without washing the bowl, proceed with recipe. Place 60 g ginger and 20 g eschalots into mixing bowl and chop 5 sec/speed 7. Scrape down the sides of mixing bowl with spatula.
Add 50 g oil and 1/4 tsp of salt and blend 20 sec/speed 8.
Scrape down sides of mixing bowl with spatula, then cook 5 min/100°C/speed 2. Transfer into a bowl. Do not clean mixing bowl.
Place 2 large red chilli (trimmed and deseeded if desired), 20 g ginger, 30 g garlic cloves into mixing bowl and blend 5 sec/speed 7. Scrape down the sides of mixing bowl with spatula.
Add 50 g white vinegar, 1tsp salt., 2 tsp white sugar then blend 1 min/speed 6. Transfer into a separate bowl. Serve on the side with rice, chicken, silky egg.