• Heat oven to 180oC.
• For the Broth, place shallots, coriander roots and stems (reserve leaves for garnish), cardamom, coriander seeds, garlic, cloves and salt in a large saucepan over a medium high heat and cook until fragrant.
• Meanwhile, wash and dry chicken thoroughly and place into a bowl. Add cooking wine, sesame oil, sauces and rub over chicken, including under the skin. Place chopped ginger and galangal inside chicken then place into pressure cooker, along with liquids from the bowl.
• Add 2L water or stock. Cook under high pressure for 30 minutes. Release pressure then remove chicken and place into a deep bowl. Ladle 2 cups of cooking liquid over the chicken. Cover loosely with foil and set aside to rest and cool.
• Strain remaining cooking liquid through a fine sieve into a large saucepan. Simmer to reduce stock slightly for a minimum of 15 minutes. Add salt, palm sugar, lime juice and fish sauce to balance broth to taste. Remove from the heat. Reheat when ready to serve.
• For the Peanut Lime Sambal, toast peanuts in oven until golden brown, about 15 minutes. Roughly chop and place into a bowl. Set aside.
• Place remaining ingredients in a blender and process to a fine paste. Add to peanuts and mix. Spoon into a serving bowl.
• To serve, spoon rice into serving bowls. Top with some carved chicken. Pour in hot broth. Garnish with sesame seeds, spring onion, chilli and lime zest. Serve with coriander and chopped cucumber on the side.

*NOTE: Remove seeds from some or all of the chillies for a less spicy sambal if preferred.