Prep time: 30 mins    Cook time: 2 hours 10 mins    Serves: 4-6


800g chicken tenderloins

Sliced cucumber and kecap minis, to serve

Green spring onions, sliced, to garnish


1kg pork bones

1kg chicken bones or wings

4cm fresh ginger, sliced

1 bunch spring onions, chopped

2 cloves garlic, sliced

3tbs shaoxing wine

3tbs light soy sauce

1tbs sesame oil

2tsp salt

3L water 


3tbs peanut oil

2 cloves garlic, crushed

2cm piece fresh ginger, finely chopped

400g jasmine rice, washed

1tsp salt

500ml borth (see above)

Ginger and Spring Onion Dipping Sauce

6 green spring onions (lower half only), thinly sliced

4cm piece fresh ginger, finely grated 

1/4 tsp salt

60ml peanut oil

Chilli Garlic Dipping Sauce

6 long red chillies, finely chopped

1cm piece fresh ginger, finely grated 

1 garlic clove, crushed

2tsp lime juice

2tsp caster sugar 

1/2 tsp salt


  1. To make broth, place all ingredients in a large stock pot. Bring to a boil, skimming any impurities that rise to the surface. Simmer for about 1 ½ - 2 hours or until reduced by half.
  2. Cool slightly then strain through a colander lined with muslin. Discard solids.
  3. To cook rice, heat oil in a large frying pan over medium heat. Cook garlic and ginger until soft. Add rice and salt. Stir to coat. Stir in broth. Bring to a boil.
  4. Reduce heat. Simmer, covered, for about for 15 minutes or until the broth has been absorbed. Remove from heat and allow to stand for 5 minutes without lifting the lid. Fluff grains with a fork.
  5. To make ginger and spring onion sauce, combine onions, ginger and salt in a small bowl. Heat oil in a small saucepan until smoking. Pour over onion mixture (be careful as it will spit). Stir to combine.
  6. To make chilli garlic sauce, process all ingredients until smooth.
  7. To cook chicken, bring remaining broth to a boil. Add chicken and remove pan from heat. Stand, covered, for about 5-8 minutes or until chicken is cooked (if it requires further cooking, simply return to the heat for a few minutes). Remove poached chicken and drain on absorbent paper. Arrange on serving plates.
  8. Serve chicken and rice with sauces, cucumber and kecap manis. Garnish with spring onions.