Malaysian Food-Chicken Rice Recipe

• 600 g Rice (long grain, washed and drain)
• 1 Chicken (big, clean and cut into 12 pieces)
• 1/2 Chicken Cubes (optional)
• 2 Screwpine Leaves (knotted, optional)
• 960 ml Chicken Stock
• 3 pods Garlic (chopped finely)
• 2 tbsp Chicken Lard/Oil
• 1 tbsp Margarine
• 1/4 tsp Salt
  
  For Chili Sauce
• 6 -7 Red Chilies
• 1 Shallot
• 1/2 Garlic
• 1-1/2 inch Ginger
• Sesame Oil (few drops)
• 2 tbsp Tomato Sauce
• 3-4 tbsp White Vinegar
• 5 tbsp Water (or more)
• 1-1/2 tsp Sugar
• A pinch of Salt
  
  For Sweet Black Sauce
• 4 tbsp Plum Sauce (sweet)
• 1 tbsp Soya Sauce (thick)
• 2 tbsp Soya Sauce (light)
• Sesame Oil (few drops)
• 4 tbsp Water

• For Rice
• Take a small piece of chicken fat and extract oil. (Put in the fat in a wok and leave it in the fire. The oil will appear out by itself)
• Discard the fat away and leave the oil in the wok. Mix in the margarine and fry the chopped garlic until it gives aroma.
• Put in the drained rice and combine the rice with the garlic for 1 -2 minutes. Close the heat.
• Put the rice in to a cooker. Mix in the chicken stock, crumbled chicken cubes, and screw pine leaves. Cook until rice is done. You can substitute lard with margarine. Mix with a spatula.
  
  For Chicken
• Prepare the chicken stock by boiling the chicken. Put the chicken in a bowl.
• Next, marinate the chicken with 4 tbsp of honey, 2 tbsp of light soya sauce, a few drops of sesame oil, 2 tbsp of thick soya sauce, 1 1/2 tsp of sugar and 1/4 tsp of salt.
• Roast the chicken in the oven at 220 degrees C for 15-20 minutes or deep fry it.
• For Chili Sauce:
• Grind the chilies, shallot, ginger and garlic.
• Mix the tomato sauce, vinegar, sesame oil, water, sugar and salt.
• Mix it together, and leave the sauce to marinate for 4 hours before serving.
  
  For Sweet Black Sauce
• Mix all the ingredients together and give it a stir. Leave it aside for some time.
• Serve the rice with fried or roasted chicken, sweet black sauce, chili sauce, salad leaves and sliced cucumber.