Step 1

Fill up the pot with enough water to submerge the entire chicken. Bring the water to a boil.

Step 2

Exfoliate the chicken with salt. Then clean the whole chicken with running water.

Step 3

Add the ginger, garlic, and scallion to the pot. Alternatively, put them inside the cavity of the chicken and secure with toothpicks.

Step 4

Ladle some boiling water to the chicken until the skin contracts and cooked. Hook up the chicken.

Step 5

Simmer the chicken for twenty minutes at sub boiling temperature.

Step 6

After twenty minutes, switch off the stove and let the chicken continue cooking for another twenty minutes.

Step 7

Soak it in cold water until it is cold.

Step 8

Cut the chicken into pieces.

Step 9

Garnish with scallion and coriander leaves. Cut some fresh cucumber to serve together.

Step 10

Rinse and drain the rice as for the regular steamed rice.

Step 11

Sauté the garlic and ginger with the chicken fat.

Step 12

Add the drained rice and stir-fry for a minute or until aromatic. Pour the rice, garlic, and ginger into the rice cooker.

Step 13

Add the salt, and the chicken broth from the pot, and a bunch of pandan leaves. Cook the rice with the rice cooker.

Step 14

When the rice is cooked, fluff the rice to avoid it from clumping together.

Step 15

Chili sauce. Blend all the ingredients until it forms a paste.

Step 16

Ginger garlic sauce. Blend all the ingredients until it forms a paste.

Step 17

Soy sauce. Mix all the ingredients until it is homogenous.

Step 18

Simmer the chicken broth with the chicken feet for 20 minutes. Remove the feet.

Step 19

Add the old cucumber pieces and boil until it becomes soft.

Step 20

Season with salt and pepper.