Soak your whole chicken in water and 5 tbsp salt (brine) in a bowl overnight, keep in refrigerator. It gives good texture of chicken the next day.

Debone your chicken, keep the breast and thigh aside. In this recipe, I use the chicken breast only. You may use the thigh as well or keep it for other recipes such as pan fried chicken thigh or minced chicken or in pasta sauce.

While simmering your chicken, you may do other preparation, chopping onion, ginger, spring onion, green chili.

Soak the rice in water for around 30 minutes. Strain it out. Keep it aside.

Remove out the bone and strain the chicken stock. Keep it aside

Get your rice pot, heat 1 tbsp oil and 1 tbsp sesame oil, add 50 gr onion, 2 tbsp chopped ginger, stir it for 2 minutes, add 2 cups of soaked rice. Stir it evenly. Add 4 cups of chicken stock. Boil it on the stove for 10 minutes, close the lid and turn off heat, let it steam.

Prepare the chili condiment: mix the rest ginger, sliced spring onion, chopped green chili together, add 2 tbsp sesame oil, add salt, pepper, pinch chicken powder. Mix it well. Keep aside

Boil the chicken stock. When it is boiled, add in the chicken breast. Let it boiled for 5 to 7 minutes and turn down the heat. Poach it for another 3 minutes. Check the doneness of chicken. Remove it out and slice it.

Serve the soup, chicken and rice with the condiment. Garnish the soup and rice with fresh coriander leaves.