Chicken

3-4 pieces of chicken

2 shallots (minced)

2 ginger (minced)

2 tbsp oyster sauce

2 tbsp sweet soy sauce

2 tsp chicken stock powder

Rice

2 tbsp butter

2 cups of rice

2 garlic cloves (minced)

1 inch ginger (sliced)

1 cinnamon stick

1 star anise

2 cardamom pods

1 pandan leaf (knotted)

3 cups of chicken broth (from boiling the chicken)

1 chicken stock cube

Soy Sauce

1 garlic glove (minced)

1 cup of chicken broth (from boiling the chicken)

2 tbsp soy sauce

1 tbsp oyster sauce

Chilli Sauce

6 small red chillies (minced)

3 garlic cloves (minced)

1/2 inch ginger (minced)

1 tbsp tomato sauce

1 tsp vinegar

Salt and sugar

Water

Others

Soup packet

1 chicken stock cube

Lettuce

Tomatoes

Instructions

Chicken

1. Boil chicken in a pot of water until half cooked. Set aside the chicken broth. 
2. Mix the minced shallots and ginger with the sauces and chicken stock powder.
3. Add in the chicken and marinade in a ziplock back or container and leave for at least 1 hour. 
4. Deep fry or air fry the chicken until cooked through. Set aside the remainder of the marinade. 

Rice

1. Heat up the butter, minced garlic, sliced ginger cinnamon stick, star anise and cardamom pods in a pan. 
2. Add in the washed rice and coat with the butter.
3. Add the rice, chicken both, chicken stock and pandan leaf in the rice cooker and set to cook. 
4. Stir every 10-15 minutes until cooked. 

Soy Sauce

1. Heat up 1 tbsp of oil in a pan and sauté the minced garlic until fragrant.
2. Add in the marinade balance, soy sauce and oyster sauce.
3. Simmer until the sauce thickens slightly. Set aside. 

Chilli Sauce

1. Heat up 1 tbsp of oil in a pan and add in the chillies, garlic, ginger, tomato sauce and vinegar. 
2. Add in about 1/2 cup of water and season with salt and sugar. 
3. Simmer until the sauce thickens slightly. Set aside. 

Soup

1. Heat up the remainder chicken broth and add in the soup packet.
2. Leave to boil and add in the chicken stock cube. 

Rice

3 cups of rice

3 cups of water 

200ml coconut milk

3 tbsp vegetable oil

3 pandan leaves (cut short)

2 inches of ginger (smashed)

Salt

Sambal

To blend

1 shallot

3 garlic cloves

1 inch of ginger

1 tbsp toasted shrimp paste (belacan)

1/2 cup fried anchovies

Others

3 - 4 tbsp blended chilli paste

2 shallots 

1 tsp tamarind paste

Water

2 tbsp of palm sugar

Sides

3 boiled eggs

Fried ground peanuts

Fried anchovies 

Sliced cucumber

Instructions

Rice

1. Put the rice pot on a stove top. Add in water, coconut milk, vegetable oil, salt, ginger and pandan leaves. On medium heat, let the mixture to simmer.
2. Once simmering, add in the washed rice, mix it and put teh pot back in the rice cooker and cook. 
3. Stir the pot lightly every 7-10 minutes until the rice is fluffy and cooked. 

Sambal

1. Heat about 1/4 cup of oil and add in the blended ingredients.
2. Once fragrant, lower the heat and add in the chilli paste with some water (1/4 - 1/2 cup) with 1 tsp of sugar. Mix well and let the chilli cook down. Repeat the process of adding water and sugar 2-3 times until the oil separates (pecah minyak).
3. Add in the tamarind paste that has been mixed with some water, sugar and salt. Keep tasting until you get your desired level of heat and sweetness.
4. Add in the palm sugar to give the sambal a nice red collour. 
5. Leave the sambal to boil on low to medium heat for at least 30 minutes before serving. You can gradually add some water if it becomes too thick.