Ingredients
Method
Trim excess skin and fat from chicken neck and cavity. Reserve. Put 1/2 the soy sauce, 1/2 the wine, 1/2 the ginger and 4 of the garlic cloves in a blender. Blend until smooth. Spoon paste into chicken
Put remaining wine in a large saucepan over a low heat. Add water and chicken. Cook for 10 minutes. Cover with lid, turn off heat and stand for 1 hour or until chicken is just cooked. Remove chicken from poaching liquid and transfer to a large bowl, reserving poaching liquid. Rub chicken with remaining soy. Set aside.
Meanwhile, mince 4 of the garlic cloves. Heat a large saucepan over a high heat. Add reserved chicken skin and fat. Cook for 3 minutes or until golden. Add eschalot and minced garlic. Cook, stirring for 2 minutes. Add rice and 3 cups of the poaching liquid. Bring to a simmer. Cover with lid, reduce heat to low and cook for 10 minutes. Set aside for 15 minutes. Fluff rice with a fork.
Put remaining poaching liquid, watercress and cucumber in a medium saucepan over a high heat. Bring to the boil and cook for 30 minutes or until reduced by half to make a broth.
To make chilli paste, put chilli and remaining ginger and garlic in a blender. Blend until almost smooth. Fold in lime juice. Season with salt.
Carve chicken. Divide rice between bowls. Top each with chicken, 1 cup of the broth, a drizzle of oil and extra watercress. Serve with kecap manis and chilli paste.