Preparation:

1. Cut the chicken into halves. Clean and remove the insides. Rub the chicken pieces all over with lime.
2. In a mortar, pound garlic, galangal, coriander roots, and peppercorns until mixed well. Then, add salt, white soya sauce, dark soya sauce, sugar, and whisky. Mix thoroughly.
3. Marinate the chicken with the mixture from step 2 for 1 hour.
4. Charcoal grill the chicken until cooked. Occasionally brush butter over the chicken.
5. To steam the sticky rice, soak the rice in water for 3-5 hours (or overnight). Rinse and drain well.
6. Line the perforated part of a steamer with a white thin cloth. Place the sticky rice on the cloth and wrap.
7. Put water in the bottom of the steamer, and steam the rice for approximately 30 minutes over moderate heat. Remove when the rice has cooked. Well cooked rice should look dry and soft when it is pressed flat.