Roast Chicken Rice

Combine the dark soy sauce, light soy sauce, five-spice powder, sugar, half the garlic, the ginger, Shaoxing wine and sesame oil in a bowl to make the marinade.

Rub the marinade all over the chicken legs and under the skin, then cover and refrigerate for at least 2 hours.

Preheat the oven to 200°C and arrange the marinated chicken legs skin-side up on a rack set over a roasting tray.

Roast the chicken for 35 minutes, basting once with the pan juices, until a meat thermometer inserted into the thickest part of the thigh reads at least 74°C.

Lift the chicken onto a board and rest for 5 minutes before slicing.

Heat the vegetable oil in a saucepan and fry the remaining garlic until fragrant, then stir in the rinsed rice for 2 minutes to coat every grain.

Pour in the chicken stock, add the pandan leaves, bring to the boil, then cover and simmer over low heat for 15 minutes until the liquid is fully absorbed.

Slice the rested chicken and arrange over the rice with the sliced cucumber, spooning over the resting juices, and serve with the chicken rice chilli sauce alongside.