Singapore Chicken Rice

• 1 Chicken breast
• 1 The green part of a Japanese leek, ginger
• 1 large 1% salt water (brine)
• 1 1/2 tbsp Fish sauce
• 1 1/2 tbsp Extra virgin olive oil
• 1 generous amount Coarsely ground black pepper
• 1 Cilantro
• 1 Uncooked white rice
• 1 Reserved liquid from poaching the chicken

1. Pour the 1% brine in a pot.
2. Place the chicken breast, skin side up in, leek and ginger, cover with a lid and turn on the heat.
3. When it comes to a boil, turn off the heat immediately.
4. Leave the chicken in the cooking juice until it has completely cooled.
5. Remove the leek and ginger.
6. Remove any excess fat and reserve the poaching liquid for the rice pilaf.
7. Cook the rice with the poaching liquid in a rice cooker.
8. Cook with the normal amount of liquid you normally use to cook rice.
9. Slice the chicken and serve with the pilaf.
10. Mix the nam pla and olive oil to make the sauce.
11. Pour it over the chicken, sprinkle a generous amount of black pepper on top and garnish it with cilantro.

chicken, ginger, salt, sauce, olive oil, generous amount, cilantro, white rice, chicken

Taken from cookpad.com/us/recipes/146057-singapore-chicken-rice (may not work)