Malay Chicken Rice

Ingredients:

1 (1.25kg) chicken
2-3 fragrant screwpine leaves, tie into knot
1 pc (size of walnut) ginger, bruise
1 tsp salt
sufficient water to cover chicken

For rubbing on cooked chicken:
2 cloves garlic, grind fine
1 pc (size of walnut) ginger, grind fine
Add 1 tsp turmeric powder to above paste
salt to taste
1½ tsp honey

For garnishing:
lettuce leaves
slices of cucumber and tomato
fried shallot

For rice:
500g rice, wash and drain
2 shallots, chop fine
2 cloves garlic, chop fine
1½ tbsp sesame oil
2 fragrant screwpine leaves, tie into knot

For soup:
chicken stock
chicken feet and gizzard
1 stalk Chinese celery, chop
2 stalks spring onion, chop
salt to taste
pepper
fried shallots, for garnishing

For chilli sauce:
15 dried chillies, soak
10 red chillies
2 cloves garlic
½ cup water
Put the above chillies, garlic and water in liquidiser and grind fine
½ cup water
2 tbsp brown sugar
salt to taste
juice of 3 limes


Method:

Cooking chicken:
Put water, salt, screwpine leaves and ginger in a deep pot and bring to the boil. When boiling, add chicken and boil for 10 minutes. Remove chicken and put on dish.
Keep stock aside for cooking rice and for soup.
Rub ginger-garlic paste and salt over chicken while still hot.
Next, rub honey over it.
Heat oil for deep frying in wok. Add chicken and reduce heat to medium. Fry till brown.

Cooking rice:
Heat oil, add chopped shallots and garlic. When fragrant, add rice. Fry for 5 minutes, coating the rice grains with oil. Put rice into pot, add 2½ cups chicken stock and cook.

Cooking soup:
Re-boil left over chicken stock with chicken feet and gizzard. When boiling, add celery and spring onion. Add seasoning. Before serving, remove chicken feet and gizzard and garnish with chopped shallots.

Cooking chilli sauce:
Put ground ingredients in saucepan, add water, brown sugar and salt. Cook till thick. Remove from heat and add lime juice.

To serve:
Chop chicken into pieces. Arrange on a bed of lettuce. Garnish with cucumber and tomato slices.
Sprinkle fried shallot over rice. Serve individual bowls of soup.