Nasi ayam

Instructions

1. Rinse the rice until the water runs clear, then drain it.
2. Heat the oil in a saucepan and fry the rice for 2 minutes over medium heat.
3. Add the stock, the knotted pandan leaves and a little salt, then cover and cook for 15 minutes over low heat.
4. Mix the soy sauce with the grated garlic and ginger, then brush it over the chicken.
5. Grill the chicken in the oven at 200 °C for 25 minutes, turning halfway, until nicely golden.
6. Blend the chillies with the vinegar and sugar to make a chilli sauce.
7. Remove the pandan leaves from the rice and fluff it up with a fork.
8. Serve the rice with the chicken, cucumber slices and chilli sauce.