- Heat up the oil in a wok over medium-high heat.
- Add the sambal belacan and fry until fragrant before adding the shallots, chilli and garlic.
- Saute for 30 secs before adding the shredded chicken and mixing well.
- Add the rice, dark soy sauce and chicken stock powder and mix well, breaking up clumps of rice so that all the grains are coated.
- Add the water spinach and fry until it begins to wilt.
- Salt the rice to taste and serve immediately with chilli.