1. Start with boneless, skinless chicken breasts. Place the chicken breasts at the bottom of a wide pan.
2. Add enough water or chicken stock so that you cover the chicken breasts with at least two inches of water.
3. Add some chopped veggies, for this recipe I used garlic, ginger, scallion, red chile pepper and some sesame oil.
4. Bring the water to a boil, then lower it to a simmer.
5. Simmer for about 10 minutes, then turn off the heat, cover the pot tightly and let the chicken breasts stand in the hot water for another 15 to 20 minutes, depending on how big the chicken breasts are.
Cook your rice and when done spoon chicken and broth mixture over the rice. I added some more sesame oil. You could sprinkle some sesame seeds as well. I also added some fresh ground pink Himalayan salt on top. Yummy!!!
This is a real treat on a rainy or cold day.
