Chicken Rice

1. Steam the chicken in a steamer for about 20 minutes till cooked. Retain the chicken stock which is formed when the meat juices seep into the water used for steaming. 2. When the chicken has cooled slightly, rub Chinese cooking wine and 1/4 tsp of salt on both the outside and inside. 3. Allow the chicken to cool completely before cutting it up into serving slices. Set aside. 4. Add sesame oil, four slices of ginger and rice to a heated wok. Stir fry the rice for around 12 minutes until it turns translucent and the moisture has evaporated from it. 5. Transfer the rice to a rice cooker. Add five cups of the reserved chicken stock, 1/4 tsp of salt and two cloves of garlic, and cook the rice. 6. Blend the chillies with four slices of ginger and a clove of garlic. 7. To the chilli paste, stir in sugar and 1/4 tsp of salt. 8. Serve the chicken slices with the cucumber and chilli sauce on the side