1 to 2 whole chickens, cut into pieces (preferably with bones)
360g uncooked basmati or long grain rice
750ml chicken stock (made from stock cubes)
salt to taste
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Method Prep:30min › Cook:30min › Ready in:1hr
Heat up the butter in the saucepan. When suitably hot, add the sup bunjut and fry for awhile or until fragrant. Then fry the thinly sliced garlic until brown (you may want to decrease the heat to medium so you don't burn the garlic). Add the chicken (with bones) to the pan and mix and cook a little bit until chicken is cooked on the outside. Then add the chicken stock and water mixture, and let it boil until the chicken is cooked.
After the chicken is cooked, prepare the rice. Wash the rice with water. To the rice add 500ml of chicken broth from the above mixture, and let it cook in a rice cooker (if you don't have a rice cooker, you can use another saucepan, but add slightly more liquid, put the lid on and let the rice cook over a low-medium heat). This is the Malay chicken rice.
The boiled and cooked chicken can be grilled or lightly fry coated with soy sauce, tomato sauce and honey with black pepper, or can be eaten just as is with the rice. You should have leftover chicken broth, which can be eaten together with the chicken rice.
Sup bunjut is like a Malay boquet garni. If you can't find the sup bunjut, mixtures of herbs and spice can be use as substitution: coriander, aniseed, black pepper, cinnamon, cloves, cardamon and star anise, though the measurements are slightly difficult to predict. You can scale it to your taste. Here is a site wher you can buy sup bunjut mix: