1. Rinse the rice under cold running water using a fine-mesh sieve, then let it soak in a bowl of cold water for 15–30 minutes. This helps the grains expand and cook more evenly, resulting in a lighter, fluffier texture.
2. Season the chicken with the oyster sauce, 2 tablespoons of the sweet soy sauce and ½ teaspoon of the salt in a bowl and set aside to marinate for at least 15 minutes before cooking.
3. To make the stock, pour the boiled water into a jug or large bowl. Stir in the chicken stock cubes until fully dissolved, then set aside.
4. Heat 2 tbsp of the oil in a large casserole dish over a medium heat. Working in batches, add the chicken, skin side down, and brown undisturbed for 7 minutes per side. Transfer to a paper towel-lined plate. Repeat with the remaining pieces.
5. Add the remaining oil, fry the shallots and ginger for 1 to 2 minutes until fragrant. Drain the rice, stir in the turmeric, then add 500ml (18fl oz) of the chicken stock. Bring to the boil, stirring occasionally. Nestle the chicken into the rice and brush honey onto the skin. Once the water is absorbed, cover with a tight-fitting lid, reduce the heat to low and simmer for 10 minutes. Turn off the heat and let stand, covered, for 15 minutes.
6. For the soy garlic sauce, mix the remaining sweet soy sauce with the garlic and 200ml (7fl oz) of the chicken stock.
7. For the chilli sauce, mix the chillies, sweet chilli sauce and coriander with 200ml (7fl oz) of the chicken stock.
8. Toss the salad ingredients together and dress with the lemon juice, olive oil, salt and pepper.
9. Serve the chicken and rice topped with spring onions and crispy shallots. Accompany the dish with chilli and soy sauces on the side, along with any leftover stock and salad.
