Wash and clean chicken.

Put heavy saucepan, then add lemon grass, galangal, coriander, kaffir leaves, garlic, salt, and water. Cover tightly and cook until chicken is tender.

Remove chicken from stock, reserving it for later use. fry chicken in oil until golden brown and set aside.

Put rice into a saucepan, add 625ml (2 1/2 cups) chicken stock nutmeg, ginger, peppercorns and mace and cook rice until all liquid has been absorbed.

Cover, lower hear and cook for 15 minutes more. Transfer cooked rice to large platter and arrange aromatic chicken on the sides. Alternatively, divide into individual portion.

Garnish with fried onion slices. Serve.