Ingredients 1 fresh whole chicken about 2 ½ pounds 1 plant spring onion, washed and cleaned 4 slices fresh ginger, peeled 3 quarts water mixed with 2 tsp salt 6 tbsp vegetable oil 6-8 cloves garlic, finely chopped 1 oz galangal (lengkaus or blue ginger) 4 pandan leaves (can be bought frozen from some Asian markets in the US) 4 cups long-grain uncooked rice, washed and drained 1 tsp fine salt

Method

Poach the Chicken: Stuff the cavity of the chicken with the spring onion plant and ginger. Boil the salted water in a large pot. Add chicken to the boiling water, breast down. Lower heat to a simmer that is just under boiling point and cook, covered, for about 30 to 40 minutes.

Cook the Rice: Heat the oil in a wok or saucepan over high heat. Add the garlic and galangal and stir fry ill fragrant. Add pandan leaves and the uncooked rice grains and stir fry for 1 – 2 minutes till fragrant. Transfer to a rice cooker and add salt and 3 3 ¼ cups of the hot chicken soup and steam till cooked. Serve.

Serves 6-8