A few cloves
Soya sauce (light)
Fresh red chilies
Cook chicken in water, adding pandan leaves and salt for flavour.
Simmer the chicken for 20 to 30 minutes, but do not overcook.
To check for doneness, poke a chopstick into the chicken - it should go in easily.
Remove chicken, let cool and cut into serving pieces.
Keep the stock for rice and soup.
Fry ginger and garlic with oil until fragrant.
Add to rice.
Add the chicken stock, cinnamon, cloves and pandan leaves to the rice.
Cook in a rice cooker.
Add chopped red chilies, vinegar, fish sauce, salt and sugar to taste.
Squeeze the lime juice in just before serving.
To serve: arrange the chicken on a plate and serve with sliced cucumber on the side.
For flavour, sprinkle some light soya sauce and sesame oil over the chicken and garnish with coriander leaves.
Serve the chili sauce in separate bowls.
Remove pandan leaves, garlic, ginger, cloves and cinnamon from rice.
Serve the rice piping hot.