70: TYPE: Rice
75: 2 cups uncooked rice, washed thoroughly
80: 1 inch ginger root
90: 3 cloves garlic
100: 4 or less tablespoons butter
110: 2 pandan leaves
120: pinch salt
130: 3 tablespoons fried shallots

150: TYPE: C=HILI Sauce
140: 5 - 20 red chilies
150: 4 or more cloves garlic
160: 1 or less inch ginger
170: 3 tablespoons lime juice
180: 1 or less teaspoon sesame oil
190: Salt and sugar to taste

200: TYPE: GARNISH
210: 1 cucumber, sliced

220: REM: It is healthier to eat less oil and salt.
230: READ: Prepare the chicken in advance.
240: READ: Prick the chicken with a fork to allow seasonings to penetrate. 
250: READ: Blend or pound garlic, shallots and ginger, then mix with all other ingredients and rub into chicken. 
260: READ: Marinate overnight (at least 4 hours) 
270: READ: Wash the rice, drain and put in saucepan or rice cooker. 
280: READ: Pound the ginger and garlic together and add to rice together with butter, pandan leaves, salt and sufficient water to cook the rice. 
290: READ: When the rice is cooked, fluff up with fried shallots.
300: READ: Blend all the chili sauce ingredients together until fine.
310: READ: Put the marinated chicken into the pot that contains
about five bowls of water. 
320: READ: Boil the chicken for 10 minutes or less.

330: REM: Best to cook with pressure cooker.
340: REM: Serve the rice with the chicken, cumber and chili sauce,
with a bowl of clear chicken soup to accompany it if desired.