Ingredients:

• For rice:
• 600 g – Long grain rice, washed and drained
• 960 ml – Chicken stock
• 3 Cloves – Garlic, chopped finely
• 1/2 – Chicken cube, optional
• 2 – Screwpine Leaves, knotted (optional)
• 2 tbsp – Chicken lard/Oil
• 1 tbsp – Margarine
• 1/4 tsp – Salt
• For chicken:
• 1 – big chicken, cleaned and cut into 12 pieces
• 4 tbsp Honey
• 2 tbsp thick soya sauce
• 2 tbsp light soya sauce
• A few drops – sesame oil
• 1/4 tsp salt
• 1.5 tsp Sugar
• For the chilli sauce:
• 6 to 7 – Fresh Red Chillies
• 1.5 inch – Ginger
• 1 – Shallot
• 1/2 Clove – Garlic
• 2 tbsp – Tomato sauce
• 3 to 4 tbsp – White Vinegar/artificial Vinegar
• 1.5 tsp – Sugar
• 5 tbsp – Water (or more)
• A few drops – Sesame oil
• A pinch of Salt
• For sweet black sauce:
• 4 tbsp – Sweet Plum sauce
• 1 tbsp – Thick soya sauce
• 2 tbsp – Light soya sauce
• A few drops of sesame oil
• 4 tbsp – water

Method:

1. For the chicken:
2. Boil the chicken with water to get the chicken stock.
3. Dish out the chicken in a bowl. Sieve the chicken stock and reserve.
4. Marinate the chicken with honey, thick soya sauce, light soya sauce, sesame oil, salt and sugar.
5. Deep fry the chicken in oil for 5 minutes or roast it in the oven at 220 degrees C for 15-20 minutes.
6. For the rice:
7. Add a bit of chicken fat in a wok and heat it to extract the oil. Discard it.
8. Add in the margarine and fry the chopped garlic until fragrant.
9. Add in the drained rice and combine the rice with the garlic for 1-2 minutes.
10. Transfer the rice to a rice cooker. Add in the chicken stock, screwpine leaves, crumbled chicken cube and salt.
11. Cook until rice is done.
12. Stir with a fork.
13. For the chilli sauce:
14. Mix all the ingredients and stir.
15. Leave the sauce to rest for 4 hours before serving.
16. For sweet black sauce:
17. Combine all the ingredients and give it a stir. Leave aside.
18. Serve the rice with fried/roasted chicken, chilli sauce, sweet black sauce, sliced cucumber and fresh salad leaves (lettuce).

Recipe courtesy of Sudha Mohan