Directions

To Make the Sauces

1. In a blender or a pestle and mortar, grind the garlic chilli sauce ingredients together to make the sauce.
2. Clean the blender or pestle and mortar and then repeat with the ginger sauce ingredients. Store both and set aside.

To Prepare the Chicken

1. Season the entire chicken with the salt. Stuff with the spring onion, garlic and ginger and lower in to a large pot.
2. Cover the chicken with water and heat over a medium-high heat until the water begins to boil.
3. Lower the heat and allow the chicken to simmer for 10-15 mins before turning off the heat, covering with a lid and letting sit in the broth for another 25 mins while preparing the rice.

To Prepare the Rice

1. Heat oil in a pan and add the garlic. Saute until the garlic becomes aromatic before adding in the rice and mixing to coat all of the grains.
2. Remove the pan from the heat and transfer the rice in to a rice cooker. Add in the stock from the chicken, salt and pandan leaves and let cook.
3. When the rice has cooked, use a rice spoon to fluff up and scoop out a serving. Roll the rice in to a ball and set aside while you make the rest of the rice balls.

To Serve the Chicken

1. Remove the chicken from the stock and cut in to serving sized pieces. Transfer on to a plate along with the rice balls and garnish with the items of your choice.
2. Finish with a side serving of the sauces and top the chicken pieces with a sprinkling of light soy sauce mixed with sesame oil.