Ingredients & Directions

Makes about 10 servings

Part 1: Chicken

1 whole chicken 
10 cups of water
2 tbsp of salt
1 tbsp of sugar 
1 whole garlic
5 ginger pieces (about 1 inch each)
4 pandan leaves (optional) 

Part 2: Rice

4 cups jasmine rice
4 cups chicken broth (from the pot of chicken)
2 tbsp chicken fat or cooking oil
1 tbsp shallots, chopped
1 tbsp ginger, finely chopped
1 tbsp garlic, chopped
4 leaves of pandan (optional) 

Part 3: Soup

4 cups of chicken broth (from the pot of chicken) 
12 oz of Chinese winter squash, cubed 
2 tbsp of soy sauce 
1/4 tsp of white pepper


Bring the water to a boil and add whole chicken. Simmer for 30 minutes.

Meanwhile, heat the chicken fat or cooking oil in a pot. Then add shallots, garlic, ginger, galangal and pandal leaves. Cook for around 15 minutes and then add rice. Remove chicken and set aside, then transfer 4 cups of chicken broth from the pot of chicken to the rice. 

For the soup, add Chinese winter squash to the remaining broth you used to cook the chicken.

When the rice is fluffy and cooked through, cut the chicken in to bite size pieces.

Plate the rice, top with chicken, then bring on the Nong’s Sauce. Serve with fresh cut cucumbers and side of soup. Enjoy!