Hainan Chicken Rice

• 300 g basmati rice
• 500 ml hot chicken stock
• 4

In a large frying pan or wok, fry the chopped chicken fat until crisp (peanut oil can also be used, but chicken fat is healthier than you think). Add the chopped garlic and shallots and fry gently for two minutes. Leave a few bits of crisp fat in the pan to bolster the flavour, then fry the rice lightly until it changes colour, as if you were preparing a pilaf. Add hot chicken