I am awake: Let's Make Hainanese Chicken Rice

I still can't get over how someone said "how nice to be given such a long medical leave and stay at home"... 

Well bitch,  let's switch places!

Anyway,  today's meal is Hainanese Chicken Rice. One useful thing my mother taught me is that if something (be it an ingredient or method) is useful/contributes to the taste/texture of the dish,  then include it,  if not...  Xdak pun xpa... So let's make... Hainanese Chicken Rice!

The soup.
Ingredient

1 chicken chop (boneless chicken leg meat)
1 inch ginger
2 cloves garlic
1 tbsp soup powder
1/2 chicken cube

Method:
Put everything in a pot and let it simmer without coming to a hard boil for 15 mins.

The cold cut chicken
Method:
After simmering in soup,  take out the chicken and douse with ice cold water.

The Rice
Ingredient :
2 cups of rice (washed, soaked and drained)
1 tbsp margarine
1 cinnamon
1/2 inch ginger

Method :
On the stove,  melt margarine and put in cinnamon and ginger.  Fry till fragrant.

Add rice.  Fry until rice is transparent. Add 1 and a half cup of  chicken stock.  Stir until rice is opaque.  Transfer to the rice cooker.

The "special"  (read : cheat)  chili sauce
Ingredient :

2 tbsp Mae Phranom (Thai chili sauce)
2 tbsp chili sauce
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tbsp white vinegar

Method
Mix everything.

Putting the Hainanese Chicken Rice together... 

Plate rice,  cut chicken and drizzle some thick soya sauce and sesame oil, garnish soup with chopped chives and the special chili sauce on the side. 

Serve with lettuce,  cucumber and tomato slices.