Trim off any excess fat and skin from the chicken and keep it aside (this will be used for the rice in Step 2). Grab a handful of salt and rub on the chicken to exfoliate it. Boil a large and deep pot of water (that can fit a whole chicken) with the carrots and 2 spring onion stalks. Then, rub chicken cavity with light soy sauce. Fill it with garlic cloves, ginger slices and remaining 2 spring onion stalks.
Carefully put chicken into the large pot (breast-side down) and lower the heat and let it simmer for 15 minutes uncovered. Switch heat off, cover with lid and let it stand in the pot for 40 minutes. Alternatively, if you have meat thermometer insert in the thickest part (i.e. leg) and when it reaches 87C is ready.
Take out chicken and put into a cold bath. Take the chicken out of the cold bath and empty the cavity. Rub all over with a mixture of sesame oil & light soy sauce. Leave to rest for 10-15 minutes before cutting into desired pieces.Pour a mixture of 60ml hot chicken stock + 1 Tbsp of Sesame Oil + 2 Tbsp of Light Soy Sauce over the chicken pieces just before serving.
Rendering of the chicken fat: while the chicken is gently boiling, render the chicken skin to get the oil out for the rice and sauces. Put all the trimmed chicken fat and skin in a wide pot or pan. Heat the chicken parts over a medium-high heat, gradually the melted fat at the bottom of the pot and the skin look fried and amber gold. Switch off the heat and reserve. There will be enough for this recipe only.
To prepare the rice: first wash the rice. Then, In a pan, pour 2 Tablespoons of the chicken oil. Add garlic and ginger and fry until fragrant under medium heat. Add rice and 1 teaspoon of salt and continue to fry for another 2 minutes. Transfer all ingredients into a rice cooker, if you have one. If not, keep in the pan and cook as you would normal rice. Add chicken stock and Pandan leaf and cook rice until done.
The soup: boil poaching stock (from step 1). Season with salt and pepper. Simmer or keep warm on very low heat until ready to serve. Garnish with spring onion slices and coriander leaves when serving.
CHILLI SAUCE Ingredients for the Chilli Sauce 1 whole Malagueta chilli (Brazilian chilli) is very hot, so one is enough 2 cloves of Garlic, finely diced 4 thin slices of Ginger 1 Tbsp of Lime Juice 1 tsp of Caster Sugar 1 Tbsp of Chicken Stock 1 tsp of Chicken Oil (obtained from rendered chicken fat) Pinch of Salt (to taste) Mix all the ingredients and place into a bowl ready to serve.
GINGER AND LIME SAUCE Ingredients for the Ginger and Lime Sauce 40g of Ginger, finely diced 1 clove of Garlic, finely diced 2 Tbsp of Spring Onion, finely slice 1 Tbsp of lime juice and 1/2 zest 1 Tbsp of Chicken Stock 1 tsp of Chicken Oil (obtained from rendered chicken fat) Pinch of Salt (to taste) Mix all the ingredients and place into a bowl ready to serve.