4 lb Whole chicken (fryer only)
3 tb Pounded garlic
2 ts White pepper
2 ts Salt
1 ts Chicken stock powder Knorr
5 tb Soy sauce
1 md Chinese parsley
4 tb White sugar
1 tb Fish sauce
1 ts Grilled dry red chili
3 tb Vinegar
2 c  Glutinous rice (sticky rice)

Chop parsley and set leaves aside. Pound the rest of
parsley–including roots–with garlic. Set aside 1 table spoon of pounded
garlic for dip sauce. Mix 2 table spoons pounded garlic, 1 table spoon
sugar, and the rest of white pepper, salt, Knorr, and soy sauce in small
bowl. Cut chicken lengthwise along its front and spread flat. Pierce skin
with fork. Apply ingredient thoroughly, seal in plastic bag, and put in
refrigerator over night. Soak 2 cups of glutinous rice (preferably over
night or at least 3 hours).

Sticky rice: Put steaming screen (comes with most rice cookers) into
medium size rice cooker. Put water below screen level. Put soaked glutinous
rice into cooker and start cooking. Loosen rice with fork thoroughly after
12-18 minutes. Continue cooking until auto-switch turns off.

Sauce: Put chili powder, vinegar, the rest of pounded garlic, fish sauce,
and sugar in small bowl. Put ingredients in micro- wave for 1.5 minutes to
let sugar dissolve and garlic sap soften. Ingredients in sauce pan over
range works as well. Let sauce cool down and set for 15 minutes. Put
chopped parsley leaves on top.

Chicken: Heat oven to 425 degrees for 10 minutes. Put chicken in tray skin
side up and stick it in middle-lower shelf. After 25-30 minutes, drain
chicken gravy into bowl and apply on chicken skin thoroughly, using brush
or spoon. Reduce heat to 400 and put chicken back in for 15-20 minutes,
or until skin turns golden brown (watch carefully at this time). Drain
gravy again if need- ed. Spread chili sauce on top of chicken before
serving with sticky rice. Or cut and dip chicken in sauce if prefer
chicken skin crispy.

Nopadon.