Step 1

Clean the chicken and then rub it with turmeric, boil in a full pot of water, add ginger and onions. When it boils, lower the heat and let it sit for 5 - 7 minutes, then turn off the heat and let it soak for another 20 minutes. Take the chicken out to cool.

Step 2

Separate the bones and put them back in the pot. Shred the chicken and marinate it with fish sauce, sugar, lemon juice, pepper, minced garlic and pack it to infuse.

Step 3

Wash the rice, drain and roast to dry. Then put the rice in the rice cooker with chicken broth, pandan leaves, and turmeric powder.

Step 4

Make chili mixture from oil fried minced garlic, minced chili, sugar, and fish sauce. Boil all until glued.

Step 5

Shred carrots and green papaya, soak them in ice water, then dry and mix in a bowl with onions, spices, lemon juice, laksa leaves and freshly made chili mixture.

Step 6

Clean chicken intestines, cut into bite-sized pieces and then marinate with a little fish sauce, salt, and pepper for 10 minutes. Stir-fry it with garlic and cook with chicken broth for another 10 - 15 minutes, season to taste. You can also fry chicken intestines with pineapple or bean sprouts.

Step 7

Scoop the rice into a small bowl to shape, and then put it onto a plate, add chicken, salad, broth or stir-fried chicken intestines and chili.