Ingredients

For the chicken:
half a chicken
2 inches of ginger, grated
3 tablespoons of sesame seed oil
3 tablespoons of light soy sauce

For rice:
3 cups basmati rice, washed and soaked for 15 minutes
3 cloves of garlic, sliced thinly
1 inch ginger, thinly sliced
1 medium onion, sliced thinly
2 pandan (pinescrew) leaves
2 tablespoon canola oil
1 cube chicken stock
3 cups of water
2 cups of stock from boiling the chicken

Sauce for drizzling on the chicken:
5 tbs oyster sauce
5 tbs sesame oil
5 light soy sauce

Mix everything in a pot and heat it up.

Chilli Sauce for dipping:
5 stalks fresh chilli
1 clove garlic
1 tomato
1 tsp tomato sauce
juice from 3 limes
sugar to taste
Blend the chillies, tomato and garlic. Add in the lime, tomato sauce and sugar. Bring it to a boil.

For the Chicken: Marinate the chicken with half of the grated ginger for at least 15 minutes. Boil the marinated chicken for 15 minutes and then dunk the chicken in icy cold water for another 15 minutes. Rub the chicken with the sesame oil, the soy sauce and the rest of the ginger. Steam the chicken for another 30-25 minutes. Cut the chicken into 7 pieces. Drizzle the sauce for the chicken just before serving.

For the rice: Heat the oil in a wok and fry the ginger, garlic and onion. Add in the pinescrew leaves and continue frying until the onion has turned slightly brown. Drain the rice and stir it into the wok. Transfer everything from the wok into the rice cooker and add in the water, the stock cube and the stock from boiling the chicken. Cook the rice for 20 minutes in the rice cooker.

Serve the rice and chicken with stir fry vegetables of your choice.