2-3 pandan leaves (optional)
4 pandan leaves, (see note) bruised, tied in a knot (optional)
3 teaspoons salt
1.2kg whole chicken, rinsed, patted dry
5cm piece ginger, thickly sliced
3 spring onions
2 teaspoons sesame oil
1 telegraph cucumber
Coriander sprigs, to serve
1.To poach the chicken, squash the ginger with the side of a knife and add to large pot containing 4 litres of water. Add the salt to the pot and bring to the boil over high heat. Reduce the heat to very low and add the chicken to the pot. The chicken should be submerged but not touch the bottom of the pot. The water should be steaming but not bubbling. Maintain the low heat and cook the chicken for 45 minutes.
2.Using tongs, carefully lift the chicken out of the pot, and plunge into a large bowl of salted iced water. Rest the chicken in the iced water for at least 10 minutes and turn once at the 5 minute mark. This will stop the cooking process. After this, remove the chicken from the iced water and hold the chicken upwards to drain the water.
3.Use a cleaver to cut, slice and debone the chicken. Drizzle seasame oil over the chicken and garnish with coriander sprig onions. Serve with Auntie Kit’s Chilli oil.