Singapore-Style Chicken Rice

Start by filling a large pot with water, and then place it on the stovetop to bring to a rolling boil. \nNext, take 3 cloves of garlic and crush them into small pieces, then place the crushed garlic along with 2 slices of ginger inside the cavity of a chicken breast. Tie some green onions together to form a knot, and then place them inside the chicken along with 1/2 teaspoon of salt.

Carefully position the chicken breast-side down into the boiling water, making sure not to splash any of the water.

Once the chicken is submerged in the boiling water, bring it to a boil and then cover the pot with a lid. Remove the pot from the heat source and let it sit for 40 minutes, turning the chicken over halfway through this time.

While the chicken is cooking, heat some vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat.

Fry the shallots, ginger, and garlic in oil until they become fragrant, then add some chopped cilantro and cooked rice to the saucepan. Cook everything together in the saucepan, stirring constantly until the rice is toasted.

Pour some chicken stock into the saucepan and season it with salt, then bring everything to a boil. Cover the saucepan again and reduce the heat to low, letting it simmer for about 20 minutes or until the rice is tender and steam holes start to appear on its surface.

Once the chicken is cooked, take it out of the pot and place it under a stream of cold running water to tighten its skin. Rub some sesame oil onto the chicken's skin, then chop it into bite-sized pieces.

Arrange the chopped chicken on a serving platter and garnish it with some chopped cilantro, green onions, cucumber slices, and tomato pieces.

Serve the chicken with the cooked rice.