Chicken Rice (Sihat)

Ingredients:
(a) rice
270 g (a 3/4 cups) rice
1 tbsp vegetable oil
3 cups (600 ml) chicken stock
3 shallots, chopped
1 pip garlic, chopped
2 cm cinnamon bark
3 star anise
2 cardamom seeds
1 screwpine (pandan) leaf
2 cm ginger, sliced

(b) chicken
750 g chicken, discard skin and fat, cut into 5 pcs
2 litre (10 cups) water
2 shallots, sliced
1 pip garlic, sliced
2 cm ginger, sliced
1 1/2 tsps salt

Spiced to be mixed:
1 tsp fennel seeds (jintan manis)
1 tsp cummin seeds (jintan putih)
2 tbsps thick soy sauce
1 tsp black pepper

(c) soup
2 pips garlic, sliced
2 cm ginger, sliced
1/s tsp black pepper
2 stalks Chinese selery, finely sliced
1 litre (5 cups) chicken stock
1 tbsp vegetable oil

(d) chilli sauce
5 red chillies + 2 pips garlic, blended together
3 tbsos chilli sauce
1/2 tsp salt
1 tsp sugar

(e) accompaniments
sliced cucumber
sliced tomatoes

(1) rice
1. Stir fry shallots, garlic, ginger, cardamom seeds, cinnamon bark and star anise until fragrant.
2. Add rice and mix well. Add chicken stock. Stir.
3. Add pandan leaf. Leave to cook.

Note: To maintain the aroma of rice, cover rice cooker with cloth to avoid the steam from escaping. This way the rice will be more fragrant.

(2) chicken
Steam chicken with sliced shallots, garlic, ginger and salt. When cooked, retain stock for soup and cooking rice. Marinate chicken with spice mixture for at last 30 minutes.
2. Place chicken in a closed container and grill in oven at 150 degrees Celcius for 20 minutes until golden brown.
3. When cooked, turn off heat and leave chicken in oven.
4. Open the container cover and grill chicken for 5 more minutes in the oven.

(3) Soup
1. Saute garlic and ginger until golden brown.
2. Add chicken stock and black pepper. Leave to boil.
3. When ready, sprinkle sliced Chinese celery.

(4) Sauce
1. Add all ingredients and blend. Mix well.

Serves 5