• Clean the chicken and slice away the fatty parts at the rear end of the chicken. Set aside chicken fat.
• Pat dry and rub the chicken with 1 tbsp salt then rinse the chicken under running water to remove excess salt.

| Rubbing chicken with salt will give the chicken skin a nice sheen.

• To the pot of boiling water, add chicken breast-side up. Leave the pot covered on the stove on medium heat, for about 45 to 50 minutes.

• With a blender, blend large red chili, chili padi, 8 cloves garlic, 10 g ginger, 2 tbsp chicken stock, 1 tbsp white vinegar, 2 tsp sugar and 4 tbsp water. Set aside.

• In a small pot on high heat, heat 3 tbsp vegetable oil. Once oil is hot, remove from heat and add 2 minced garlic cloves and 10 g minced ginger. Stir and let it sizzle for 3 minutes.

• Add ½ tsp salt and 1 tsp vinegar and stir for 5 minutes, until aromatic and lightly caramelized to a light brown color. Set aside.

• In a bowl, mix 3 tbsp soy sauce, 1 tbsp sesame oil and 1 tbsp chicken stock until well combined.

• In a pan on medium heat, add chicken fats and fry for 1 minute. Stir in 4 minced garlic cloves and fry for another 1 minute.

• Add in uncooked rice and stir continuously for 2 minutes.

• Remove from heat and place rice into your rice cooker. Add ½ tsp salt and 4 cups chicken stock. Cook rice according to rice cooker instructions.

• After 45 minutes of boiling chicken, place crushed ice into a big mixing bowl. Once the chicken is cooked, lift it out of the pot and drain water in the chicken cavity.
• Lower the chicken into the ice bath, taking care not to break the skin. Leave the chicken in ice bath for 10 minutes.

| Ice bath stops the cooking process, locks in the juices and gives the chicken skin better texture