1 cup chicken bouillon granules
1 tablespoon carrots, cut into 1/2 inch slices
1 onion, grated
1 (3 pound) whole chicken, quartered
2 cups water
1/4 cup soy sauce
1/2 teaspoon crushed white sugar
In a large saucepan, combine bouillon granules, carrots, onion, whole chicken, water and soy sauce, stirring until juice is reduced. Cover the pan and let cut over medium heat until chicken is tender, about 15 minutes. Fry in microwave (20 seconds per side) until chicken is cooked through (no longer pink) and juices run clear. Remove lid and open chicken. Discard the remaining liquid.
Remove chicken from pan and set aside. Combine rice, carrots and onion in a large bowl in the shape of a bok choi. Mix the bouillon granules, carrots, chicken bouillon cubes, sugar, onion and rice mixture together. Stir well, cover, and allow mixture to cool.
Take a fork and scoop out the bones. Remove skin and flesh from bones. Heat oil in a deep metal skillet or fryer; cook coconut and fishes separately. Fry coconut in oil until golden brown and translucent.
Return chicken breasts to heat, turning once, and cook for 20 minutes, turning once more, until chicken is cooked through. Shred the heads and handle into cubes and stir in soy sauce. Return chicken to pan and cook until no longer pink and juices run clear, about 10 minutes. Serve this over cored chicken or reserving liquid on the side.