[Chicken]
2 litres chicken stock OR 4tsp chicken stock granules dissolved in 2 litres of water
1 1.5kg cleaned and pat dry fresh chicken
1tsp soy sauce
1/4tsp sesame oil
[Rice]
1tbsp oil
1 clove unpeeled garlic
1 slice peeled and bruised fresh ginger
400g rinsed and drained uncooked long-grain rice
2 knotted pandan leaves
[Chilli Sauce]
10 deseeded and sliced finger-length red chilies
10 cloves peeled garlic
30g sliced ginger
1tbsp white vinegar
3 to 4tbsp fresh lemon juice
1 1/4tbsp sugar
1/2tsp salt
[Other Sauces]
5cm grounded ginger mixed with 1tbsp water
2tbsp black soy sauce
[Garnish]
1 thinly sliced spring onion
1 sliced tomato
1 sliced cucumber
Sprigs of coriander leaves
[Steps]
Chili: Grind all the ingredients coarsely in a blender.
Chicken: Bring chicken stock to boil in a pot and add chicken. Turn off heat, cover pan and let chicken steep for 15mins. Then, remove chicken from stock and plunge in ice water to cool for 1min. Bring stock to boil, turn off heat, steep chicken, plunge in ice water... Repeat this process for another 3 times, so that the chicken has a total of 60mins of steeping.
Set chicken aside to cool. Reserve chicken stock for cooking rice.
Slice chicken into serving pieces when it's cool enough to handle and drizzle soy sauce and sesame oil over. Garnish with coriander leaves.
Rice: Heat oil in a pan over medium heat and brown garlic and ginger to fragrant. Add rice grains and stir fry to fragrant. Add pandan leaves and 1 litre of stock, bring to boil. Reduce heat and simmer till rice is cooked (about 15 to 20mins). Alternatively, you can also use the rice cooker.
Place the sauces in separate saucers. Pour remaining stock (remove impurities if any) into soup bowls and garnish with spring onion. Serve chicken with rice, tomato, cucumber, soup and sauces.