The Chicken

1. Boil the water with the spices first for about 15 mins
   before adding chicken.
2. When you add the chicken, make sure to turn down the heat so
   that the water is only simmering with the chicken in it. Cover the pot and
   simmer for about 25-30 mins.
3. Turn off heat after 25-30mins and let it sit for about 1
   hour.
4. After 1 hour, remove the chicken and plung into iced water
   for about 15 mins. (with cubes or ice). (Optional Step if you want nice chicken skin with the jelly stock, otherwise you can skip this step if you like the chicken warm.)
5. Take out of the iced water and drain until dry.
6. Sprinkle on the soy and sesame oil mixture and chop it up
   when ready to serve.
7. Use the stock to cook the rice.

The Rice

1. Wash rice until water is clear and drain the water
   from the rice.
2. Heat up peanut oil in the Wok.
3. Put Diced
   Garlic, strips of ginger, and Diced Onion to cook until slightly brown.
4. Add Rice to wok and cook and move the rice around in
   the wok until slightly brown (approx. 5-8 mins)
5. Pour the rice into the Rice Cooker. If No rice
   cooker, use a pot.
6. Mix the chicken stock cubes in 1 cup of warm water
   (Boiled from a kettle and not from the tap or better still use some of the
   stock after cooking the chicken). Add the stock to the rice. Add more water to
   the rice until it covers the rice by
   approx. 2cm. Taste the stock in the rice. If if only taste just right, add 1
   more stock cube (first mix with a little hot water). It must be a bit more salty
   than a chicken soup.
7. Cook the rice. It's easy if you have a rice cooker !

The Chilli Sauce (Makes quite a few serves)

1. Roughly chop the chilli
2. Peel the garlic
3. Peel and slice the ginger
4. Add all the above (in small batches) in a Blender (I use a small Braun one with a slasher blade as it's great for slicing and dicing !)
5. After all the above is blended, add the salt to the whole mixture and mix well.
6. Freeze in serving portions so that you can use them whenever (can last for months).
7. To Serve, add 1 Tsp hot Chicken stock to slightly cook the chilli mixture and squeeze some "kut chye" (small limes) or any lime