It's a time-honored tradition.
1 bunch watercress, leaves picked6–8 long red chiles, chopped5 red Asian shallots, thinly sliced2 pandan leaves, tied into a knot3½ oz. chicken stockRemove the pads of fat from the chicken cavity and reserve. Rub the chicken inside and out with 2 tsp. salt. Loop cotton string around and under the wings and across the breast, then set aside for 30 minutes to come to room temperature.
Let the stock drain from the cavity, then plunge the bird into a bath of ice water to stop cooking. Leave for 20 minutes, then remove, gently pat dry with paper towel and set aside. Reserve the chicken stock.To prepare the rice, chop the reserved chicken fat and stir in a wok over medium heat until the fat renders, then discard the solids . Add the shallots and fry until golden, then add the garlic and fry for a further minute. Add the rice and fry until it begins to pop.
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