Honey Lemon Chicken Rice

For Chicken Stock:

1 1/2 litre water
1 chicken cube (crumble)
2 packets sup bunjut

(Ingredients in sup bunjut packet: Dried Coriander Seed, Aniseed, Black Pepper, Cinnamon, Star Anise, Clove, Cardamom)
3 slices of ginger
Chicken fats and bones

Boil all the ingredients for chicken stock adding salt to taste. Keep aside. The stock is used for rice and also as a soup for rice while eating.

For Rice:

450gm long grain rice
2 tbsp chicken lard
1 1/2 tbsp butter
3in cinnamon stick, break into 3 parts
10g ginger slices
2 lemongrass, bruised ( means to bang with a knife on it to break it slightly apart)
1-star anise
1 small rock sugar
2 daun pandan/ screwpine leaves
510ml (2 1/4 cup)  chicken stock
a few drops of yellow colouring

salt to taste

In a wok, melt butter and mix in chicken lard (heat the skin and fat of the chicken, and you will get oil from it. Discard the fat/skin and keep aside the oil or lard). Then add in the cinnamon stick, star anise, and ginger slices. Saute slightly until aromatic. Then add in lemongrass and stir for a few seconds. Then mix in the washed and drained rice and stir fry with all the ingredients. Transfer the rice into a rice cooker. Add in chicken stock, yellow colouring, rock sugar and screwpine leaves. Add a bit of salt enough as we have added salt in the chicken stock. Cook until it keeps to warm. Stir with a fork to loosen the grains once the rice is cooked. 

For Chicken
460gm chicken, cut into desired pieces
4 tbsp Kentucky Original Flour
some roasted sesame seeds (to sprinkle on the chicken when serving)

For chicken coating
3 tbsp rice flour
1 tbsp plain flour
1 tbsp cornflour or potato flour
1/2 tbsp Kentucky Original Flour

salt to taste

sprinkle some water for flours to stick

Marinate the chicken pieces with Kentucky original flour, rice flour, potato flour, rice flour and salt for at least 30mins to 1 hr. Heat about 2 1/2 cups of oil. Coat the marinated chicken with Kentucky original flour and deep fry. 

For Chilli Sauce
18g ginger
2 red chillies
1 green chilli
1 small shallot
2 tbsp tomato sauce
1 tbsp Lingam Chilli Sauce
3 tbsp vinegar
2 small ladleful chicken stock

In a mini mixer, grind all the ingredients into a fine paste. You can replace the chicken stock with water if desired. Mix with water to get the desired consistency. The tomato sauce and chilli sauce has enough sugar content for me therefore I did not add sugar. You can add sugar if desired. Balance the sweetness and saltiness of the sauce according to personal preferences. Marinate the chilli sauce for at least 3 hrs or more before serving.

For Lemon Sauce
1 1/2 small ladleful of Sunquick lemon
3 tbsp cornflour
2 tbsp honey
1/2 cup water

In a bowl, mix in sun quick lemon with water. Heat a skillet or wok, pour the sun quick lemon onto the wok, Stir and add in the honey. Mix cornflour with 3 tbsp water and pour into the lemon sauce. Stir until it thickens slightly. Close fire and leave to cool. 

To serve: 

In a plate, place a small bowlful of rice, in the side, place chicken cut into pieces. Sprinkle some toasted sesame seeds on the chicken. Serve the sauces on the side. You can serve with some lettuce leaves/salad leaves and thinly sliced cucumber. Heat the chicken stock. Pour some stock in a bowl, sprinkle with some shallot crisps and chopped spring onions. Serve as a soup by the side. The lemon sauce is for the crispy chicken fried. The chilli sauce is to eat with the rice. You can even sprinkle some light soy sauce on the rice.