I think I did, in the SQ forum a few years back. But since you want it (it's real real easy):

Chicken stock

bring to boil then gently simmer 3-4 lbs chicken necks & backs (cheapest to use unless you can getsome cheap stewing hens), carrots, ginger, celery, chinese celery, leeks, turnips, parsley, onion, etc. (I generally use a western-style stock) in the appropriate amount of water for 2 hours. Skim frequently. When cool, strain through a fine sieve or cheesecloth.

One recipe calls for blanching the washed chicken in boiling water for 3 minutes first, before simmering in fresh water, to remove the gunk and keep the stock clear.

Chicken

Need fryer chicken (2-3 lbs, not any larger) or whatever chicken parts you like

Bring stock to boil
Steep chicken in stock, cover turn off heat. Let rest for 15 minutes.
Take chicken out, plunge in ice water to cool

Repeat a further 2 cycles (so chicken is steeped in hot stock for a total of 45 minutes). Brush chicken with sesame oil.

FWIW, most restaurants simply boil or steam the chicken which results in tougher cooked meat. The above method takes more time bu tis worth it.

Rice

Heat oil (the Singapore restaurants reportedly use chicken fat) in fry pan. Saute some minced garlic and then add rice. Fry rice until it's pearly. Put rice in rice cooker, or appropriate pot. Add 1.5 parts chicken stock to 1 part rice (so it's healpful to have measured the volume of rice before hand). If using a pot to make, bring rice to boil, then simmer for 15 minutes. Turn off heat and let stand for 5 minutes.

BTW, you need the right chili sauce (Yeo's sells it in bottles) and sweet soy sauce (it's not exactly kecap manis, from what I heard but kecap manis is a good substitute). I like to freshly mince/grate garlic and ginger instead of buying the pre-prepared stuff.