Pierce the chicken with a fork in several places to help the chicken absorb the flavors.
Season the chicken by rubbing in salt, pepper, garlic, and ginger.
Put the rice and water in a rice cooker, then add the Chinese soup stock and soy sauce. It also tastes great with some minced Japanese leek.
Place the chicken on top of the rice, then press the start button to cook the rice.
When the rice is finished, it will give off an indescribably delectable aroma. The rice that has absorbed the chicken broth looks delicious.
Remove the chicken, chop it into bite-sized pieces, then serve with cucumbers, tomatoes and your choice of garnishes.
Story Behind this Recipe
I recreated a taste of a dish I saw in Singapore long ago, using my imagination as a guide.
There's nothing to it. Just put the ingredients in the rice cooker, and anyone can make this. If I have to give a single tip, it would be to put the rice in a bowl first before transferring it to a plate, to give it a nice shape and make it look authentic.