Marinate the chicken in the inasal marinade and refrigerate overnight

To make the atsuete oil, combine the atsuete seeds and oil in a pan. Cook gently over medium heat until the seeds darken in color. Strain the oil and set it aside.

To make the stock, combine the ginger, tanglad, and 1 L water in a pot. Bring to a boil, reduce the heat, and simmer gently for 10 minutes. Let the stock cool. Measure 215 ml and reserve it for the rice.

Rinse the basmati rice until the water runs clear. Soak it for 30 minutes, then drain well.

Sear the marinated chicken on a grill or grill pan to create grill marks and add smoky flavor. Do not cook it all the way through. Remove from the grill and set aside.

To cook the chicken inasal rice, heat the atsuete oil and Star Margarine in a pot. Add the garlic and sauté for about 1 minute. Add the Knorr chicken cube and stir until dissolved. Cook for another 2-4 minutes. Add the half-cooked grilled chicken and sauté for a few minutes before adding the basmati rice. Sauté until the rice grains are well coated with the oil. Pour in the reserved 215 ml stock and bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and cook for about 20 minutes, or until the rice is tender and the chicken is cooked through. Serve with atsara on the side.