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Kak'mbang's Chicken Rice

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Ingredients
  

For the chicken broth

  • 4 liters water
  • Carcass of 1 chicken or reserved chicken feet or necks
  • 1 carrot roughly chopped
  • 2 stalks celery roughly chopped
  • 1 3- inch piece ginger sliced
  • 2 onions cut into thick slices
  • 4 cloves garlic crushed
  • 1 tablespoon salt
  • 6 whole chicken legs
  • Pickled radishes sliced (optional)
  • 2 tablespoons chopped celery leaves

For the chicken rice

  • 3 tablespoons olive oil
  • 1/2 onion sliced
  • 1 2- inch piece ginger crushed
  • 2 pandan leaves tied into a knot
  • 5 rice cooker cups 3 3/4 cups long grain basmathi rice
  • Chicken marinade
  • 1/3 cup oyster sauce
  • 4 tablespoons kicap manis
  • 1 tablespoon sesame oil

For the chili salsa

  • 4 red chillies roughly chopped
  • 1 slice ginger
  • 1 clove garlic
  • 1 shallot
  • Juice from 1 lime about 2 tablespoons
  • 2 tablespoons lada keropok lekor optional

For serving

  • 1 cucumber sliced
  • 2 tomatoes sliced