• Whole chicken 1.8kg
• Whole garlic 2 (peeled)

• Melted chicken fat 100ml
• Chopped garlic 60g
• Chopped shallot 60g
• Thai rice 500g (wash and drain)
• Pandan leaf 6 stalks (wash and tie together)
• Chicken stock 900ml
• Old ginger 50g
• Lemongrass 1 stalk
• Salt 1 tsp
• Chicken powder 2 tsp (if this is not available, use half a chicken cube)

1. Fill a large pot with water. Add a pinch of salt, a whole garlic and bring to a boil.
2. Put the chicken in boiling water and turn down the fire. Let it simmer for 15 minutes.
3. Turn off the fire and let the chicken sit for 30 minutes.
4. Transfer the chicken into a bucket of ice water for it to cool.

1. Heat wok. Add melted chicken fat and fry chopped garlic and shallots till brown.
2. Add the rice and fry for 3 minutes.
3. Transfer the rice to a rice cooker and let it boil.
4. Add the rest of the ingredients and leave the rice to cook.
5. Once ready, slice the chicken and serve with the fragrant rice.

This article was first published in the July - September 2006 issue of Singapore Magazine.