MethodSalty Chicken: Mix chicken whole legs with marinade (Ingredients B) and marinate in the fridge for 2 days. Eight treasures rice (Ingredients C): Heat up 2 tbsp oil, saute garlic and shallot until aromatic. Add in the remaining ingredients and stir-fry until well mixed. Transfer the mixture into a steaming tray, add in seasoning (Ingredients A) and stir well.Place salty chicken on top of the rice mixture.Steam the rice mixture and salty chicken over high heat for 30-40 minutes until they are cooked.Remove the chicken and cut into pieces. Fluff up the rice. Divide eight treasures rice into bowls, top with chopped spring onion and fried shallot oil. Serve hot.