Hainan Chicken Rice

A good friend of mine often cooked this special dish back in Indonesia, but he used to cook the rice in the pot first and then transfer it to the rice cooker.  And he also used the whole chicken instead of only chicken breast fillet, well I personally love chicken breast fillet for this recipe because it's just more lean. But feel free to use any chicken parts in this recipe, it will work just fine.

Ingredients
For the Chicken:
400 gr boneless, skinless chicken breast
Ginger 2 cm (bruised)
2 Stalks spring onions, sliced
Salt and pepper
Handful of coriander leaves

For the Rice:
2 cups Jasmine rice
3 cups chicken broth
2 cloves garlic (minced, fry with 2 tbs vegetable oil with medium low heat until golden brown)
Ginger 2 cm, bruised
1 1/4 sesame oil
1 tsp oyster sauce
1 tsp salt

Chili Soy Sauce:
2 stalks of spring onions (chopped)
Ginger 2 cm, peeled and cut into thick slices (fry with 2 tbs oil over medium heat)
80ml soy sauce
1 tbs sesame oil
2 cloves garlic, minced (fry with 2 tbs vegetable oil over medium low heat until golden brown)
Thai chillis, chopped (optional)

Note: Set aside the rest of the oil from the fried garlic.

Directions
1. In a rice cooker add the jasmine rice, chicken broth, bruised ginger, fried garlic, sesame oil, oyster sauce, salt, stir until well mixed and start the rice cooker. Approximately 10 min before the rice cooked, open the rice cooker stir one more time. Remove ginger before served.

2. Cover the chicken with 1 lt water , add ginger, sprinkle with salt and pepper and cook until tender, approx 40 min. Add sliced spring onions, cook it for another 5 minutes and remove from heat. Take the chicken out and when the chicken is cool enough cut it neatly into serving size pieces. Reserve the broth, if you want to serve it with the rice.

3. Sauce : Mix scallion, ginger, soy sauce, sesame oil, garlic. Mix it well, pour some sauce on top of the chicken (about 3/4 of the sauce), toss to combine. Add chopped chillies to the rest of the sauce, serve it as a condiment.