Start with blitzing 3 shallots, 2 cloves garlic and 6 or 8 slices ginger, basically equal portions of everything into a rempah paste.
This is the key to getting your rice fragrant. Then lightly fry in oil in a pan for a few minutes until they are golden and aromatic.
Trust me, your kitchen will smell like an old school Hainanese chicken rice stall.Next take 240g or 2 fillets of boneless chicken leg with skin on and marinate them with 1 tbsp sesame oil, 1 tbsp chinese wine, 1/2 tsp salt, 1 tbsp corn flour and a dash of white pepper. Mix them well and let it rest for half an hour.