Ingredients:

300 gm lotus root. cleaned and cut into 2 cm thick pieces
10 chicken feet, cleaned
300 gm chicken bones
3 litres water
10 red dates
2 pieces dried squids
salt to taste

Method:

Grill the dried squids over fire till fragrant. Wash them clean in water and put aside. Bring water to a boil, add in chicken feet and bones, squid, lotus root and red dates. Cook to a boil. Reduce heat and simmer for 2 to 3 hours. Add salt to taste. Dish out the chicken feet and add a little soya sauce to taste. Serve the soup hot.

Ingredients: (Serve 4)

1 kampong chicken (preferably, wu so kai (in Chinese) or any free range chicken)
500 gm chicken bones to boil 2 litres stock
50 gm chicken fat, collected from the chicken
1 tablespoon magarine
2 cups rice (long grain variety)
3 pips garlics
3 slices ginger
3 pandan leaves
salt to taste
2 tablespoon chopped spring onion and parsley
Half a cucumber cut into slices

Method:

1. Prepare chicken stock with the bones by boiling them a day ealier in the slow cooker.

2. Bring chicken stock to boil. Add in the whole chicken. Simmer in low fire for 25 mins. Take the chicken out of the stock and immerse in ice-cold water until the chicken is cold. Take it out and drain. Cut into pieces . Swirl the plate of chicken in hot boiling soup before serving. Garnish with spring onion and parsley and cucumbers slices.

3. Heat a wok and add chicken fat and magarine. Fry till oil oozes out and discard the grits. Add ginger and garlics, fry till fragrant. Add in the washed rice. Saute till it is hot. Transfer the rice to a rice cooker and add enough chicken stock to cook the rice. Season with salt and add 3 pandan leaves.

You need great chili sauce to go with the chicken, go to Simple Chinese Cooking to get the chili sauce recipe.