Ingredients:

• 1 big – chicken, clean and cut into 12 pieces
• 600 g – long grain rice, wash and drain
• 960 ml – Chicken stock
• 3 nips – garlic, chopped finely
• 1/2 – Chicken cube (optional)
• 2 – screw pine leaves, knotted (optional)
• 2 tbsp – Chicken lard/oil
• 1 tbsp – margarine
• 1/4 tsp – salt
• For marinade:
• 4 tbsp – Honey
• 2 tbsp – thick soya sauce
• 2 tbsp – light soya sauce
• Few drops – sesame oil
• 1/4 tsp – salt
• 1.5 tsp – Sugar
• For the chilli sauce:
• 6 to7 – fresh Red Chillies
• 1.5 inch – Ginger
• 1 – Shallot
• 1/2 nip – Garlic
• 2 tbsp – Tomato sauce
• 3 to 4 tbsp – white Vinegar/ artificial Vinegar
• 1.5 tsp – Sugar
• 5 tbsp – water (or more)
• Few drops – sesame oil
• A pinch – salt
• For the sweet black sauce:
• 4 tbsp – sweet Plum sauce
• 1 tbsp – thick soya sauce
• 2 tbsp – light soya sauce
• Few drops – sesame oil
• 4 tbsp – water

Method:

1. Heat a bit of chicken fat in a wok. Discard the fat but retain the oil.
2. Add margarine and fry the chopped garlic until fragrant.
3. Add the drained rice. Combine it with garlic for 1-2 minutes. Remove from the flame.
4. Transfer the rice to a rice cooker. Add chicken stock, screw pine leaves, crumbled chicken cubes and salt.
5. Cook until the rice is done, stirring with a fork.
6. For the chicken: Boil the chicken with water to get the chicken stock.
7. Dish out the chicken in a bowl.
8. Sieve the chicken stock before using.
9. Marinate the chicken with the ingredients for marinade.
10. Deep-fry the chicken in oil or roast it in the oven (220 degrees C for 15-20 minutes).
11. Since the chicken is already cooked, fry it for just 5 minutes.
12. For the chilli sauce: Grind the chillies, ginger, shallot and garlic.
13. Mix the tomato sauce, water, vinegar, sugar, salt and sesame oil.
14. Give it a stir.
15. Leave the sauce to marinate for 4 hours before serving.
16. For sweet black sauce: Combine all the ingredients and give it a stir. Leave aside.
17. Serving: Serve the rice with fried/roasted chicken, chilli sauce, sweet black sauce, sliced cucumber and fresh salad leaves (lettuce).

Recipe courtesy of Sudha Mohan