• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 1 1/2 kg whole chicken
  • 2 cups long grain rice
  • 14 shallots
  • 12 pips garlic
  • ½ inch long ginger
  • 1 tsp salt
  • ½ tsp pepper
  • 4 tbsp cooking oil
  • [For Chicken stock]:
  • 250 gm chicken bones
  • 750 ml water
  • salt to taste
  • [For Chilli Sauce]:
  • 5 red chillies
  • 4 pips garlic
  • 1 lime
  • 1 Tbsp sugar
  • ½ inch long ginger
  • ¼ tsp salt
  • [Garnishing]:
  • 1 cucumber
  • 1 tomato
  • 1 sprig spring onion
  • 2 tsp sesame oil
  • 2 tsp light soya sauce


  1. Boil chicken bones with water to obtain chicken stock. Add salt to taste.
  2. Smash 8 shallots, 6 pips garlic and ginger.
  3. Clean the chicken and stuff the inside with the smashed ingredients. Rub the skin with salt and pepper.
  4. Finely slice the remaining shallots and chop the remaining garlic.
  5. Pound red chillies, ginger and garlic together. Extract lime juice. Add lime juice, sugar and salt to the pounded ingredients. Set aside mixture.
  6. Finely slice the cucumber and tomato. Cut the spring onions into 2 cm lengths.
  7. Mix the sesame oil and light soya sauce together.
  8. Wash the rice grains
  9. Heat oil in wok. Fry the chopped garlic and sliced shallots until golden brown. Then add in the washed rice grains and continue to fry until fragrant.
  10. Transfer the fried rice grains into a rice cooker. Add in the chicken stock and continue to cook until rice is done.
  11. Steam the chicken in a wok or steamer for about 20 minutes or until the chicken is tender. Once the chicken is cooked, remove from heat and cut into bite-size pieces.
  12. Arrange the cucumber and tomato slices around the edge of a serving platter. Then place the chicken pieces in the centre of the same platter.
  13. Sprinkle the spring onions over the chicken and pour the mixed sesame oil and light soya sauce over it.
  14. Serve chicken with the steamed rice and chilli sauce.

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