Chicken Rice

Ever since I have been gifted with Billy Law’s Have You Eaten cookbook, I have been trying every chance to see if I can make use of any of his recipe. Thanks to my fellow mates who made the best and wisest choice and it was a truly loved birthday gift.
I was very happy when I found out he has a version of Chicken Rice recipe; though it’s sophisticatedly named as “Ipoh Bean Sprouts Chicken” aka “Nga Choy Kai” in Cantonese. I did not follow the recipe to every point as I had attempted making chicken rice previously i.e. cooking the rice, making the chilli condiments and also the bean sprouts – I replaced with Blanched Choy Sum dressed with Oyster sauce and Fried Garlic. Anyhow I thought I’ll give a shot on how he prepared the star of the dish – the chicken itself.
Just a friendly reminder, though it looks like a simple dish – this requires 2-3 hours of preparation time and heck lots of patience. Nevertheless, give it a go if you’re up for it and you’ll be pleasantly surprised.


Ingredients for the Chicken:
  • 1kg whole chicken (free range preferably)
  • 3 garlic cloves, skin on
  • 5 slices of garlic
  • 2 scallions, tied into a knot
  • 1 teaspoon white peppercorns
  • 3 tablespoons light soy sauce, plus extra to serve
  • 1 tablespoon sesame oil, plus extra to serve
Ingredients for Stock:
  • 5 slices of ginger
  • 1 teaspoon white peppercorns
  • 1 spring onion, cut into 4 inch lengths
  • 3 garlic cloves, skin on
  • A handful of dried anchovies, soaked in water for 30 minutes then drained
  • 1 tablespoon of salt
  • 1 teaspoon of white or black pepper

Ingredients for Rice:

  • 2 cups of Basmati Rice
  • 1 knob of ginger
  • 1/2 teaspoon of chicken powder/granules


  1. To make the stock, fill a large stockpot with enough water to submerge the whole chicken. Add all the “Stock Ingredients” and bring it to boil.
  2. Stuff the cavity of the chicken with garlic, cloves, ginver, scallions and peppercorns.
  3. Once the stock is boiling, turn off the heat. Carefully dunk the chicken into the stock, breast side down and slowly let the cavity fill with the stock.
  4. Put the lid on and leave the chicken simmering for 1 hour.
  5. Lift the chicken out of the stock and set aside. Bring the pot of stock to boil again, then turn off the heat and put the chicken back for another 45 minutes bath (simmering). The chicken should be cooked by now.
  6. Lift the chicken out of the stock and dunk it into a bowl of iced water to stop the cooking process.Leave the chicken in the water to completely cool down. I chopped off the neck of the chicken this point of time and proceed to cook the rice.
  7. Wash the rice a few time and drain well. Get ready the rice cooker and pour the rice into it.
  8. Scoop 2 cups of the chicken stock into the rice and sprinkle the chicken granules.
  9. Placed the neck (and if you have other chicken fats/innards) onto the top of the rice. Cook the rice via the rice cooker.
  10. Back to the chicken, drain and discard all the stuffings in the cavity and then pat dry with paper towel.
  11. Combine the soy sauce, sesame oil and rub the mixture all over the chicken a few times until it has a nice light tan. Loosely cover with foil and set aside.
  12. Turn on the heat and bring the stock back to boil over medium heat. Season with salt and pepper to add more flavour to the soup base.
  13. Chop the chicken using a cleaver into friendly bite sized pieces and transfer to a serving platter. Drizzle with a dash of sesame oil and few good splashes of soy sauce. Garnish with chopped coriander leaves and stalk, spring onions, fried garlic/shallots and red chilies if you like.
Ingredients for Chili Sauce Condiments:
  • 4 red chilies, de-seeded
  • 2 garlic cloves
  • 1 tablespoons chicken stock
  • 2 tablespoons sugar
  • 1 teaspoon of white vinegar
  1. Pulse all ingredients in a blender and adjust the seasoning by adding more sugar or vinegar.
Latest Comments
  1. Jeffnie

    I love your website and would love to view upcoming recipes from you. I am from Malaysia too. Have a great day ahead. :)

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