Step 1

To make the pickled vegetables, use a teaspoon to scoop the seeds from the cucumber. Thinly slice crossways. Place cucumber and carrot in a bowl. Season with salt. Set aside for 10-15 minutes to soften. Rinse under cold running water. Drain. Return to the bowl. Add the vinegar, sugar, oil and ginger. Toss until well combined. Cover and place in the fridge to chill.

Step 2

Meanwhile, rinse the chicken inside and out under cold running water. Pat dry with paper towel. Remove excess fat from the chicken cavity. Reserve 3 shallots. Cut the remaining shallots into thirds and place in the chicken cavity. Add ginger to the cavity. Add enough cold water to a large saucepan to completely cover the chicken. Add salt and bring to the boil. Place the chicken in the pan, breast-side down. Reduce heat to low. Cover and simmer, skimming any scum from the surface occasionally, for 40-45 minutes or until the juices run clear when a skewer is inserted into the thickest part of the leg.

Step 3

Carefully remove the chicken and transfer to a bowl of ice-cold water. Set aside for 10 minutes. Reserve 1.125L (4 1/2 cups) poaching liquid.

Step 4

Finely chop the reserved shallots. Heat peanut oil in a large saucepan over medium heat. Cook the rice and garlic, stirring, for 3 minutes. Add the reserved poaching liquid. Bring to the boil. Reduce heat to low. Simmer for 5-10 minutes or until the liquid is almost absorbed and holes appear on the surface of the rice. Cover. Cook for 10 minutes or until all the liquid is absorbed. Set aside, covered, for 5 minutes to steam. Use a fork to separate the grains. Stir in the shallot.

Step 5

Meanwhile, preheat grill on high. Drain chicken. Cut into serving pieces. Place on a baking tray. Combine the kecap manis, honey and sesame oil. Brush over the chicken. Cook under grill for 3-5 minutes or until golden. Serve with rice and pickled vegetables.