Boil water. Blanch the whole chicken until the skin turns white. Remove from boiling water.
In a bowl, mix shallot, garlic,ginger,oyster sauce and sweet soy sauce with TUMIX® Chicken Stock. Rub the marinating ingredients on the chicken. Marinate for 2 hours.
Heat the cooking oil, deep-fry the chicken over medium heat.
Soak the rice for 20 minutes and strain for another 20 minutes.
Melt the butter on a pan, fry the blended ingredients with dry ingredients until fragrant.
Add in soaked rice with pandan leaves. Mix well and transfer to rice cooker.
Pour in chicken broth and TUMIX® Chicken Stock and mix well. Turn on the rice cooker.
Heat the oil in a pan, stir-fry the garlic until fragrant.
Pour in the chicken broth, soy sauce and oyster sauce. Let it boil.
Blend red chilli, garlic and ginger. Pour the blended ingredients into the pan together with chilli sauce, tomato sauce and vinegar. Let it boil.
Season with salt and sugar.
Bring the chicken broth to a boil. Add in soup spices.
Season with TUMIX® Chicken Stock.
Add in Chinese parsley and ready to serve.