Method

• 1.
  Place chicken on a plate and rub half soy sauce into skin. Set aside, covered, for 20 minutes to marinate.
• 2.
  Place chicken, breast-side up, chicken stock, carrots, spring onion, rice wine, garlic, ginger, fish sauce and remaining soy sauce in a large saucepan with a lid and add enough cold water to cover chicken. Place over high heat and bring to the boil.

• 3.
  Reduce heat to medium-low, simmer for 25 minutes, remove from heat, cover and set aside for 30 minutes for chicken to finish cooking in hot stock. Cut chicken into pieces and set aside, covered with foil.
• 4.
  Place rice, sesame oil and 3 cups (750ml) hot stock in a medium saucepan with a lid and bring to the boil, uncovered. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and stand for 10 minutes.
• 5.
  To make broth, strain remaining stock (2-3 cups) into a clean saucepan, reserving carrot and spring onion and discarding other solids. Bring to the boil over high heat for 7 minutes or until reduced by half and flavour has intensified.
• 6.
  To serve, transfer rice and broth to a serving bowl and top with chicken. Add carrot and spring onion, top with coriander, beansprouts, shiso leaves, crispy garlic and fried shallots, if using.