Roasted Chicken Rice - Nasi Ayam Goreng

Ingredients
1 whole Chicken, 1.5kg
Cooking oil to fry chicken

To make Chicken Stock
60 ml Sesame Oil
60 ml Light Soy Sauce

1 bunch parsley
60 ml chicken powder knorr or maggi
400 gm chicken feet or bones.
2 liters of water

To make Rice
2 ea. Garlic
30 gm Ginger Bruised
4 cups of Thai Fragrant Rice
2 Tbs Cooking Oil
120 gm of chicken fat
1/2 tsp salt
As needed chicken Stock

To make Condiments/sauce
100 gm Ginger
100 gm red peppers
1 tsp chicken oil
20 ml chicken stock
2 cloves Garlic
15 ml dark soy sauce for each diner as dip

Cooking Method:

In a medium stock pot, pour water and chicken bone together and bring it to boil. Reduce heat and continue simmering for about 1.5 hour to 2 hour. The stock will reduce approx: ¼ of the original amount.
Meanwhile boil the chicken in a large stock pot, ensure that the water must be enough to cover the chicken, cook for 15 to 20 minutes. Check the doneness. Take out from the pot and cooling it down.
Heat oil in a wok, by using hook or put the chicken over the wok, pour chicken with hot oil [roasted fried style] until chicken golden brown. Glaze with dark soy sauce and sesame oil.
When stock ready, rice can be prepared. In a sauté pan, sauté rice with cooking oil to make it dry and oily. This will result good taste when cooked and also depend on the stock because the stock is giving flavor and taste to the rice. After that combine be added all rice ingredient in the rice cooker.
To make sauce, just blend all ingredients. For soup can use an existing stock by adding fried shallot, cut green onion and shredded lettuce.
After all done, cut chicken into desire size, usually slice. Serve with rice, sauce, dark soy sauce and soup. Garnish with julienne peeled cucumber.