For the Rice:

1. Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The oil will come out by itself)

2. Throw the fat away and leave the oil in the wok. Add in the margerine and fry the chopped garlic until fragrant.

3. Add in the drained rice and combine the rice with the garlic for 1 -2 minutes. Close fire.

4. Transfer the rice to a rice cooker. Add in the chicken stock, screwpine leaves, crumble the chicken cube and salt. Cook until rice is done. Stir with a fork. (Note: For those who do not want to use the lard, substitute with margerine)

For the Chicken:

Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve the chicken stock before using. Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce, a few drops of sesame oil, 1/4 tsp salt and 1 1/2 tsp sugar. Deep fry the chicken in oil or roast it in the oven (220 C for 15-20 min) (Since the chicken is already cooked fry it for 5 min only)

For the Chilli Sauce:

6 -7 fresh Red Chillies
1 1/2" Ginger
1 Shallot
1/2 nip Garlic
2 tbsp Tomato Sauce
3-4 tbsp White Vinegar/ artificial vinegar
1 1/2 tsp Sugar
5 tbsp water (or more)
A few drops of Sesame Oil
A pinch of Salt

Grine the chillies, ginger, shallot and garlic. Mix the tomato sauce, water, vinegar, sugar, salt and sesame oil. Give it a stir. Leave the sauce to marinate for 4 hours before serving.

For the Sweet Black Sauce:

4 tbsp Sweet Plum Sauce
1 tbsp Thick Soya Sauce
2 tbsp Light Soya Sauce
A few drops of Sesame Oil
4 tbsp Water

Combine all the ingredients and give it a stir. Leave aside.

Serve the rice with fried/roasted chicken, chilli sauce, sweet black sauce, sliced cucumber and fresh salad leaves (lettuce).