Photography SAKARIN SAWASDINAKA/ 123rf

About Adam Liaw:
After winning season two of Masterchef Australia in 2010, Adam Liaw went from lawyer to cookbook author and television chef. Known for his Asian-influenced dishes, Adam was born in Penang and moved to Australia, where he now lives with his wife and two-year-old son. He was in Singapore last week in collaboration with Mission Foods, a brand of tortillas.

Adam’s top tips for a perfect plate of chicken rice
Poaching the chicken:
1.Cook the chicken in a pot of simmering hot water (with ginger slices) for 20 minutes over medium heat. Turn off the heat and let the chicken rest in the pot, covered, for another 30 minutes. This method keeps the meat moist and tender. Retain the chicken stock for cooking the rice.
2.Plunge the chicken into cold water to keep the skin gelatinous.
3.Cut up the chicken before serving it.

Cooking the chicken rice:
1.To cook the chicken rice, fry uncooked rice with some chicken fat (trimmed from the back of the chicken), pandan leaves, sliced ginger, crushed garlic, and salt for about 5 minutes.
2.Transfer the rice mixture to a rice cooker, add the chicken stock (from poaching the chicken) and cook until the rice is done.