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Thai Chicken Rice

Chicken 

1 very fresh chicken with skin (preferably free range) 
1 tbsp lemon juice 
1 tbsp sweet soy sauce 
2 inch fresh ginger 
4 cloves garlic
2 shallots, chopped in a few pieces 
1 tsp sesame oil 
1 tbsp light soy sauce 
3 tsb oyster sauce½ tsp salt 
1/2 cup rice flour

Chicken Stock 
Chicken bones, such as whole chicken carcass, or a kilo of chicken wings or legs 
3 pieces of ginger 

3 cloves garlic, shallots 

Chicken Rice 
3 cups long grain rice 
2 tbsp chicken fat (this tastes great, but cooking oil can be used instead) 
3cm ginger, grated 
4 cloves garlic, chopped very finely or grated 

5 kaffir lime leaves - thin sliced
1-2 tsp salt (to taste) 
Cardamom, star anise, cloves and cinnamon3 ½ cups chicken stock according to rice instructions (or more, reserved from boiled chicken) 
2 pandan leaves

Chilli Sauce 
10 fresh red chillies, seeded
2 cloves garlic 
5cm fresh ginger 
2 tsp chicken stock (from the boiled chicken) 
Juice from kaffir limes to taste 
Salt to taste 

Soy Sauce for dipping 
1 inch ginger 
6 garlic cloves 
½ tsp salt 
2 tsp lime juice 
2 tbsp chicken stock (from the boiled chicken) 

Chicken Soup 
Chicken stock (from the boiled chicken) 
Chopped shallots

2 cloves garlic

1 inch ginger

Cardamom, star anise, cloves and cinnamon