Chicken Rice

Ingredients

Chicken1 kg whole chicken1 onion, quarted3 garlic cloves, crushed4-5 ginger slices2 green onion, chopped1 tbsp sesame oil (rub)3-4 pandan leaves, bundled1.5 L waterSalt and pepper1 basin ice waterRice1 1/2 cup uncooked long grain rice2 tbsp oil chicken fat1 tbsp grated garlic1 tbsp grated ginger3-4 pandan leaves, bundled2 cups chicken stockSalt, Pepper, MsgGarlic oil1/4 cup oil8-10 garlic cloves, graredSoy sauce1 tbsp sesame oil3 tbsp light soy sauce1 tsp sugar3 tbsp chicken stockChili sauce3 long chili6 chili padi1 tbsp sugar1/3 cup chicken stock1 tbsp rice vineger1 tbsp chili sauce2-3 cm ginger3 garlic cloves1/2-1 tsp saltMsg/stock powder

Steps

1. Trim out some chicken fat, set a side2. Chicken: in a pot, bring water to a boil, Dunk the whole chicken in and out for 3-4 times before immerse into the water3. Throw in salt, pepper, garlic, onion, green onion, ginger and pandan leaves, cover and cook the chicken for 10-15 mins over low heat4. Off the heat and let the chicken sit in the hot water for another 25-30 mins, with the lid on5. Take out chicken and immediately dunk it in the ice water for 20 min, then rub chicken with sesame oil6. Strain the chicken stock, discard spices7. Rice: in a pot, heat oil and render out chicken fat, stir in garlic and ginger until golden then add rice, stir for a min then add seasonings and chicken stock, bring it to a boil, add pandan leaves and cover with lid, and cook the rice for 12-15 mins, over the lowest heat.8. Off the heat and let it sit for another 15 mins with the lid on9. Garlic oil: heat oil, fry garlic over low flame until slightly golden and quickly remove from the heat10. Chili sauce: Blend chili sauce ingredients in a blender until smooth11. Mix all soy sauce ingredients in a bowl12. Serve chicken rice with all the sides