Prepare a big pot of drinking water and put it into fridge for cooling the chicken in later steps

Boil a big pot of water with 2 lemon grass, 4 pandan leaves, 2 lime leaves, 2 spring onion, 4 pieces ginger, 1 TABLEspoon Chinese wine, 1 teaspoon salt and 1 TABLEspoon turmeric powder

Immerse chicken into the boiled water; pull the chicken in and out of water slowly for 3 times and then make sure the water covers the whole chicken

Heat the pot to 90 degrees

Turn the heat off and soak the chicken in the water with lid on for 30 minutes

After 30 minutes, check the temperature of the thickest part of chicken (thigh/ breast) to see if it reaches 80 degrees. Repeat step 3 and 4 until desirable meat temperature is attained

While soaking the chicken, prepare the rice.

Panfry chicken fat with low heat to obtain chicken oil

Remove residue of chicken fat and saute shallot until scented.

Add 2 lime leaves and 2 lemongrass and mix well

Add 2 cups of washed rice and saute for at least 2 minutes with high heat

Cook the rice mixture with rice cooker and add equivalent amount of chicken soup, instead of water, from the pot when the chicken reached desirable meat temperature

Back to the chicken, when desirable meat temperature is attained, cool down the chicken in ice water bath

Prepare dipping sauces

For sweet soy sauce, mix 15g light soy sauce, 30g dark soy sauce, 15g sugar, 1 teaspoon water, 0.5 teaspoon corn starch and gently heat the mixture until thicken

For spring onion and ginger sauce, put diced green spring onion and ginger puree in a bowl, heat 1 TABLEspoon of oil until smoked and pour it to the bowl; BOILING OIL SPLASH ALERT

For chilli sauce, just pick the one you like

Debone the chicken and cut into desirable size

Serve the chicken with chicken oil rice, cucumber slices and dipping sauces