Veitnamese Chicken & Rice, with my Twist!!

Com ga – or veitnamese chicken rice! 
Start with trimming off the fat from a washed and dried whole chicken. 
Salt and pepper to taste.
Cut 500 GM’s of carrot into big chunks.
1 bulb of garlic, peeled.
A neat bunch of lemongrass- shoot and leaves
3-4 spring onions, roughly chopped.
Recently boiled water.
Salt and pepper
Cook, covered in a preheated oven at 200 degrees Celsius, for 50 mins.
Save the chicken stock for soup. That’s a recipe coming soon! 
1.5 cups of sela basmati rice, washed and soaked for 30 mins. 
In a hot pan, melt the the chicken fat, to produce 2 tbsp of melted fat. 
Saute soaked rice in the fat. 
Add ¼ cup of dry white wine.
Season to taste. 
Add 2.75 cups of water, enough for rice to soak up and be fluffy. 
Cover and cook for 15 mins. Ideally, I make the rice once I have given the chicken to cook in the oven. 
Once cooked through, season and garnish it with chopped onion leaves. 
White sauce, my twist to this recipe. 
A splash of olive oil in hot pan.
1.5 tbsp butter and 1.5 tbsp all purpose flour. Saute well.
Fry a minced mixture of 1 green chilly and 5-6 cloves of garlic along with it.
Now add fridge cold milk -start with ½ a cup and go on till a desired consistency is reached. 
With the flame off, add the juice of half a lemon to freshen up the taste. 
Plating up- 
A bed of rice
Over which the chicken rests
Pour over the hot white sauce.
Garnish with chopped onion leaves. 
Cheers!!