Step 1

Lightly rub salt on the outer part of the chicken. Rinse and pat dry with a paper towel. Pour soy sauce into the chicken and spread it evenly. Then, stuff chicken with ginger and scallions. Secure drumsticks with a string.

Step 2

Boil chicken in a pot with enough water covering it. Add spring onions and radish. Once soup boils, turn the chicken over. Cover the pot and let the soup simmer for 20 minutes.

Step 3

Remove chicken from pot and dip it into a bowl of iced water for 10 seconds. Leave aside. Mix sesame oil and 1/2 tablespoon of salt to glaze the skin of the chicken. Meanwhile, continue simmering the broth for at least another 40 minutes. Add salt and pepper to taste.

Step 4

Render some chicken fats for its oil at medium heat. Then, sauté garlic, ginger and shallots until fragrant. Add soy sauce, sesame oil, pandan leaf and rice to the pot. Mix well.

Step 5

Add broth (used to cook chicken) to the pot of rice. The ratio of rice to water should be 2:Cook over high heat. Once it boils, reduce heat to the minimum and simmer until rice is cooked. It should take about 20 minutes.

Step 6

To prepare the soy sauce, mix sugar, Shaoxing wine, sesame oil and 2 tablespoons of chicken broth together. As for the chilli sauce, mix 'cili garam' (raw chilli sauce) with 1 tablespoon of chicken broth.

Step 7

Chop chicken into bite-size pieces. Pour soy sauce mixture over them. Serve rice and chicken along with fresh slices of cucumber accompanied with chilli sauce and a bowl of soup.