Chicken Rice

Chicken stock
Whole chicken or 2 chicken breasts
1 stalk lemongrass (cut into 2 and lightly pound)
3 slices of ginger
2 garlic
Cooking Oil
Sesame oil
Soya sauce
salt
coriander leaves & spring onions for garnishing

Method
1. Heat sesame oil & oil in wok. Add lemongrass, ginger & garlic and fry til fragrant. Add in soya sauce, salt (may have a 'pip, pip, pop' sound when soya sauce is added)
2. Add water and let it boil. Add chicken and let it cook (may take between 15-30 min depend on the size of chicken)
3. Remove chicken from stock once cooked.

Cut the chicken and garnish with coriander leaves & spring onions

Rice - (almost the same as preparing the stock)
Rice (washed and drain off water)
1 stalk lemongrass (cut into 2 and lightly pound)
3 slices of ginger
2 garlic
Oil
Sesame oil
Soya sauce

Method
1. Wash rice and let it drain.
2. Heat sesame oil & oil in wok. Add lemongrass, ginger & garlic and fry til fragrant.
3. Add in Rice and fry for a while, add in some soya sauce.
4. Add in chicken stock prepared earlier and put in rice cooker to cook