METHOD

Rub the inside of the chicken with the rice wine and half the soy sauce. Pound the garlic,  and the chili sauce, half the ginger and half the spring onion to a paste in a mortar (or blend in a food processor). Rub the paste inside the chicken. Bring a large pot of water to the boil, then turn off the heat and add the chicken, remaining ginger and spring onion. Cover with a lid and leave to stand in the water for 20 mins.

Remove the chicken from the water. Combine the remaining soy sauce with the sesame oil and salt and rub into the chicken. Leave to cool.

To make the stock, add the chicken carcasses, ginger and spring onions to the pot of water and boil for 1–2 hours, until the stock has a strong chicken flavour. Strain the stock through muslin cloth.

Meanwhile, make the chilli sauce. Pound the chili mash, garlic and ginger to a paste in a mortar (or blend in a food processor). Add ½ tablespoon of chicken stock and lime juice and salt to taste.

To make the ginger sauce, pound the ginger and garlic to a paste in a mortar (or blend in a food processor) and add the lime juice, salt and 2 tablespoons of chicken stock.

To make the chicken rice, heat the chicken fat in a deep based pan until it releases oil, then add the ginger and garlic and fry until golden. Discard any solid pieces of fat. Add the rice and salt and stir-fry briskly for 1–2 minutes. Transfer the rice to a saucepan or rice cooker and add chicken stock . Cover with a lid and cook until the stock is absorbed (you may need to add a little more stock towards the end if the rice seems dry).

To serve, slice the chicken into bite-sized pieces. Reheat the remaining chicken stock and ladle into small serving bowls, garnishing with sliced spring onion or blanched shredded cabbage. Serve the stock alongside the chicken, rice, chilli sauce, kecap manis and cucumber.