Thank you people.  I will try again sometime but keep checking the piece of chook.  My chicken stuff up was trying to cook it in the varoma while doing the rice. Our sambal and rice were good.  Left over sambal I put in small amounts in glad wrap and froze these parcels for aother time.  It thawed well and we had it with some sweetlip snapper.
The dish we had was Sabahan chicken rice.  We noted that at the Shangri-La the chicken breast had been poached as one does with Hainese chicken.  The flavours were mainly ginger & lemon grass.  The rice had been cooked in chicken stock flavoured with ginger & lemon grass predominately.  The sambal we had and loved and were able to get a bit of information from the chef but not the full recipe of course.  It had lengkaus (galangal), ginger, lemongrass lime, leaves, shallots, a couple of different chillies, salt and a bit of sugar.
 At our age we no longer have large appetites and found the chicken breast dish at the resort too much for one each.  We had to leave quite a bit behind.  Later we ordered the dish for room service and shared the one serving.  Still had some rice left over but not the chicken nor the gorgeous sambal!
 I've listed what the ingredients were so that others who like Malay food may experiment.