- Chicken 1, about 1.5 kg (3 lb 4½ oz), halved
- Prepare chicken rice. Melt margarine in a wok and sauté the onions, ginger, garlic, cinnamon, cloves and pandan leaves for a few minutes until fragrant. Add the rice and stir-fry for a few minutes.
- Pour in the chicken stock and season with salt. Cook until the liquid is absorbed and then reduce heat. Cover and cook for another 10 minutes.
- Meanwhile, rub