Method

Chicken and Broth
Clean and wash the chicken, especially the cavity to remove any blood. Using a meat hook, pierce the chicken under the wing, into the rib cage so that you can carry the chicken.

If you do not have chicken broth, use plain water and add the ingredients in and bring to a boil. Lower the heat to a gentle simmer. Holding the chicken above the broth, ladle some of the hot liquid 8 times all over the chicken’s skin to temper it to the hot liquid to prevent it from contracting fast and tearing.

Place the chicken in the pot of water, the water must cover the chicken. Place the pot on high heat and once it simmers again, turn it down to the point that there is no more bubbling.

Cook for 45 minutes to 1 hour at this heat level to ensure the meat is very very soft.

Slowly bring out the chicken from the pot and soak in the ice water for 15 min. Drain well. Keep the chicken broth as it will be served as a side dish with the rice.

Rice
Place the shallots and garlic in the wok and saute quickly in the hot fat then add in the rest of the ingredients and turn down the heat. Allow the rice to be fully coated in the fat.

Transfer to a rice cooker and add an adequate amount of chicken stock to cook.

Chicken Sauce
Combine all the sauce ingredients together and stir until the sugar dissolves. This sauce will be drizzled over the chicken after chopping.

Chili sauce 
To prepare chili sauce, combine all the ingredients and blend until fine.