Singapore Chicken Rice

• 1 Chicken thigh
• 1/2 Onion
• 540 ml Rice
• 1 Salt and pepper
• 2 Chicken soup stock cubes
• 1 tsp Grated garlic
• 1 tsp Grated ginger
• 1 clove Chopped garlic
• 1 Vegetable oil
• 1 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Vinegar
• 1 tsp Doubanjiang
• 1 tbsp Ground white sesame seeds
• 1/2 tsp Grated ginger
• 2 Cherry tomatoes
• 1/2 Cucumber

1. Rinse the rice 30 minutes to 1 hour before cooking drain in a sieve.
2. Put into the bowl of your rice cooker with a little bit less than the specified level of water, plus the two chicken stock cubes that you have crushed with your hands.
3. Leave to soak.
4. Season the chicken with salt and pepper.
5. Chop the onion finely.
6. Heat some vegetable oil in a frying pan and fry the chopped onion and garlic.
7. When the onion is translucent put both into the rice cooker bowl from Step 1.
8. Heat up the frying pan from Step 2 again and add a bit more oil, grated garlic and ginger and pan fry the chicken from Step 1.
9. Add the chicken from Step 3 into the rice cooker bowl from Step 2.
10. Combine the sauce ingredients.
11. When the rice from Step 4 is cooked, take the chicken out and cut into 1 cm wide strips.
12. Mix the rice well.
13. Transfer the rice from Step 6 to a serving platter, and top with the chicken and the combined sauce ingredients from Step 5.
14. Add the cucumber that has been sliced on the diagonal and the tomato that's been cut into wedges, and serve!
15. !

chicken thigh, onion, salt, chicken soup stock cubes, garlic, ginger, garlic, vegetable oil, soy sauce, oyster sauce, vinegar, doubanjiang, ground white sesame seeds, ginger, tomatoes, cucumber

Taken from cookpad.com/us/recipes/155814-singapore-chicken-rice (may not work)