INGREDIENTS:

1 chicken - whole with skin 250 ml soya sauce 200 ml chicken stock 50 ml rum 1″ ginger - peeled and sliced 4 star anise 1 tbsp whole garlic cloves 1 ? tbsp grated jaggery 2 tsp sesame oil Bean Sprout Salad200 gm bean sprouts 2 tbsp shredded carrots 2 tbsp sliced cucumber 2 tbsp shredded spring onion Dressing1 tbsp honey 2 tbsp oil 1 tbsp fish sauce 1 tbsp vinegar 1 tsp chopped garlic 2 shredded green chillies

DIRECTIONS:

Combine all ingredients except the chicken in a deep pan. Bring to a boil. Place chicken, breast side down in the pan. Simmer the chicken until tender, turning and basting at regular intervals. Remove from the pan and serve with the sauce and salad. For Salad, toss salad items together. Whisk the dressing ingredients and pour over salad. Season well and serve with chicken.

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