CHICKEN RICE

1 medium chicken ( 900 - 1000g)
5 - 6 cloves garlic, chopped finely
1 tbsp soya sauce
2 tbsp sesame oil
1 cube chicken stock
2 tbsp cooking oil
2 cups rice
salt and pepper to taste

Sauce
5 - 6 red chillies
3 - 4cm knob ginger
1 tbsp tomato sauce
1 tbsp vinegar
2 cloves garlic

Cook chicken in pot with enough water to cover it for 40 - 50 mins.
Remove chicken, dry and brush it with 1tbsp sesame oil and 1tbsp soya sauce.
Cut chicken legs, wings and put them both in the water to boil. Add chicken cube.
Heat remaining oil and fry garlic until fragrant. Add washed rice and stir - fry for 1 minute.
Add enough chicken stock, 1tbsp sesame oil and salt to taste. Cover and cook.
Add a little ginger, garlic, pepper and salt to the remaining  stock to make
a delicious soup. Garnish with fried onion and spring onions.

Sauce
To make the sauce, blend together chilli, garlic and ginger.
Heat a tbsp of oil and fry ground ingredients. Add salt, sugar,
tomato sauce, vinegar and 3 - 5tbsp stock. To serve, cut chicken
into bite - size pieces and place on rice. Sprinlkle chilli sauce
and serve with bowls of soup.