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Set chicken aside.
Boil the water in a large pot and add the coriander root, cardamom, cloves, palm sugar, salt, and Chinese cooking wine.
Once brought to a boil, remove from heat, and let the liquid cool to room temperature. Place the chicken in the liquid to brine and soak in the flavours for at least 12 hours.
Remove the chicken meat, separating and putting the skin aside. Roll the meat to make a roulade to sous vide at 68°C for 25 minutes.
Place the sous vide roulade in cold water then slice and serve with steamed chicken blood, rice, and dipping sauce.
If you aren’t a fan of steamed chicken blood, the chef recommends frying slices of lightly floured steamed chicken blood. The trick is to soak the chicken blood in plain milk for one hour to remove the smell and to add a little paprika to the dry batter.
Wash the rice thoroughly and strain.
Heat a pan then cook the chicken fat with the garlic until fragrant. Add a little butter, then the ginger, coriander root, shallots, pandan leaves, lemongrass, and saffron.
Fry together until fragrant then remove from heat. Stir in the washed rice, making sure that the mixture coats every grain.
Pour the coated rice into the rice cooker. Add the chicken stock and stir well before turning on the cooker.