Method

1. For steamed chicken, fill a wok half way with water, place a wire rack on top, making sure water does not touch the rack. Place a shallow bowl with the chicken pieces, on top of the rack. Combine remaining ingredients in a bowl to make a marinade. Place marinade over and around the chicken. Cover and cook over medium heat for 45 minutes or until chicken is cooked through. Remove meat from the bones.

2. For chicken stock, place all ingredients in a medium saucepan with enough water to cover the chicken bones. Simmer over medium heat for 30-40 minutes. Strain, set aside stock.

3. For the rice, heat peanut oil in a medium saucepan over high heat. Add skin and parsans nose, cook for 3-4 minutes, remove skin and parsans nose from the pan. Add garlic and ginger, cook for 2-3 minutes or until slightly golden. Stir through rice to coat in oil, add 2 cups of chicken stock. Bring to the boil, cook partially covered 5 minutes or until holes start to appear in the surface of the rice. Cover completely with the lid and turn heat down as low as possible. Cook a further 10 minutes. Remove the pan completely from the heat and leave to stand, a further 10 minutes. Season to taste.

4. For chilli dipping sauce, pound garlic and chilli in a mortar and pestle until smooth. Transfer to a bowl, stir through remaining ingredients until well combined. Spoon into dipping dish, to serve.

5. For ginger and spring onion dipping sauce, heat peanut oil in a small saucepan over high heat, place remaining ingredients in a medium bowl and carefully pour over the oil. Spoon into dipping dish, to serve.

6. To serve, place chicken pieces in a ring mould, top with spring onion. Spoon rice on the side of plate. Line a small bowl with the wombok leaves, pour in the stock, top with deep fried shallots. Place kecap manis in dipping dish next to the other two sauces.