For the stock

1. Place 1 tbsp of oil in a pot and saute the garlic and ginger for 30 seconds.
2. Pour in the 3L of water. Add in screwpine leaves and salt.
3. Once it comes to a boil, carefully submerge both the chicken into the pot of water.
4. Poach the chicken for about 20mins.
5. Once the chicken is done, plunge the chicken into the basin of iced water and leave it for 5 minutes.
6. Strain and keep the chicken aside.

For the rice

1. Heat oil in wok. Fry chopped shallots, garlic and screwpine leaves till fragrant for about 1 minute.
2. Add rice and stir well for about 5 minutes.
3. Transfer the rice mixture to rice cooker.
4. Add 4 cups of stock, 1/2 teaspoon of salt and cook according to rice cooker’s manual instruction.

For the soup

1. Bring the chicken stock to a boil
2. Add pepper, fried shallots and top with scallion.

For the red chilli sauce

1. Place everything in a blender and process till smooth.

For the green chilli sauce

1. Place everything in a blender and process till smooth.

For the chicken

1. Heat a pan/wok with oil and fry the chicken till golden.
2. Arrange cucumbers and lettuce on a large platter.
3. Mix the light soy sauce and sesame oil in a bowl.
4. Arrange the chicken pieces on the platter of salad and drizzle with the light soy sauce and sesame drizzle sauce.