• 

  whole chicken (approx. 1.7 kg) or 2 whole chickens (approx. 1 kg each)

  1
• 

  sea salt

  2 - 3 tsp

Chilli sauce

• 

  garlic cloves

  2
• 

  freshly squeezed lime juice

  50 g
• 

  sea salt to season

  1 - 2 pinches
• 

  fresh long red chillies to taste

  6 - 8
• 

  piece fresh ginger cut into slices

  4 cm

Rice and chicken

• 

  eschalots cut into halves

  2
• 

  garlic clove

  2
• 

  extra virgin olive oil

  40 g
• 

  piece fresh ginger cut into slices

  5 cm
• 

  spring onion/green onion cut into halves

  1
• 

  water plus extra to cook

  1000 g
• 

  Chicken stock paste (see Tips)

  2 tsp
• 

  sesame oil plus an extra ½ tsp

  1 tbsp
• 

  jasmine rice

  350 g
• 

  pandan leaves

  2
• 

  soy sauce

  1 tbsp
• 

  sugar

  ¼ tsp
• 

  cucumber cut into slices

  1
• 

  tomatoes cut into slices

  4
• 

  spring onion/green onion thinly sliced, to garnish