The night before you may brine the chicken. In a bowl, add enough water until the chicken is covered/submerged by water. Add 1 tbsp salt and mix it well. Cover it and place it in the fridge overnight. (Optional: it gives better taste to the chicken without over seasonings the broth)
Remove the excess fat from the chicken (used to stir fry the rice)
In a pot, bring 4ltr waters to boil. Add the chicken into it. With medium heat, slowly bring the water to boil again. Reduce the heat to low, let it simmer the chicken for 1-1.5 hours depend on the chicken size.
Prepare the condiments. Peel, grate or chop the ginger. Keep one tablespoon aside for the rice.
Remove the seeds of chili-using handgloves (optional: to reduce the spiciness). Chopped/sliced the chili
Mix the grated ginger and chopped chili in a bowl. Add vegetable oil, sesame oil, salt and little maggi seasonings. Adjust the taste. Keep it aside.
Wash the rice to remove the starch). Soak the rice for 15 minutes and drain it before cooking (optional)
In a pot, add 1 tbsp oil. Add the excess fat of chicken, stir it for a minute. Add the chopped onion and ginger into the pot. Stir fry for a minute, add the rice into it. Mix it well. Add two cups of chicken stock (from the boiled chicken). Bring it to boil, reduce the heat into low.
Stir the rice during the cooking time to prevent it stick on the bottom of the pot. When the water is absorbed by the rice (10 mins since it is boiled), switch off the heat. Stir the rice once and cover the pot for another 5 minutes. Open it up and stir it again. It is fluffy and ready.
Dip the coriander into water to refresh it. Drain and dry it before served.
After 1-1.5 hrs, Remove the chicken from the pot. Slice as your wish. Meal is ready to serve.
