Steam Chicken With Rice Lazy Darren

I am Hainanese, so when I cook chicken, does it make it hainanese chicken? Anyways, as my nick suggests, I do not like to spend too much time cooking but I do not like to sacrifice on taste too. So this is my take on how you can whip up a comforting steam chicken with broth to ease up the day's tension. You can use any part of the chicken really, I just prefer the breast meat (but I am really a butt person)

• Ready In: 20 mins
• Serves: 2
• Yields: 1 dish

Ingredients

• 200 -250  g chicken breasts
• 2  garlic cloves, smashed
• 6  slices gingerroot
• 2  teaspoons  maggi seasoning
• 1  tablespoon rice wine
• 1⁄2 teaspoon  sesame oil
• 1  teaspoon black pepper
• 30  ml water

Directions

1. Wash chicken, remove skin.
2. Slice chicken into bite size pieces about 0.5cm thickness. Wash your hands.
3. Put the smashed garlic and sliced ginger into a soup dish or any plate that can hold water.
4. Place the chicken on top.
5. Add in the all the seasoning then pour in the water.
6. If the steamer is already boiling then steam for about 8 to 10 minutes It is important not to over steam the breast meat as it tends to get a bit dry and tough. If using an autorice cooker type steamer, the default setting should be alright.
7. Serve with rice. Goes well with chicken rice chilli (sour garlic chilli) and dark soya sauce as condiments.
8. Note: If you intend to use stock instead of water, then omit the Maggi seasoning.