Pour the 1% brine in a pot. Place the chicken breast, skin side up in, leek and ginger, cover with a lid and turn on the heat.
When it comes to a boil, turn off the heat immediately. Leave the chicken in the cooking juice until it has completely cooled.
Remove the leek and ginger. Remove any excess fat and reserve the poaching liquid for the rice pilaf. Cook the rice with the poaching liquid in a rice cooker. Cook with the normal amount of liquid you normally use to cook rice.
Slice the chicken and serve with the pilaf.
Mix the fish sauce and olive oil to make the sauce. Pour it over the chicken, sprinkle a generous amount of black pepper on top and garnish it with cilantro.
Story Behind this Recipe
I wanted to eat a moist chicken dish that even used the chicken flavored poaching liquid.
The chicken will be moist and cooked through by slowly cooling in the poaching liquid. Bring the water to a boil the night before and leave the chicken in the poaching liquid overnight. The chicken will be cooked through by the next morning.