Denise says:

This is a simple but tasty dish that is perfect for a quick supper. Much has been written about how best to steam rice. I prefer to use long- grain rice, which is drier and fluffier when cooked. First make sure that you cover the rice with about an inch of water. Many packet recipes for rice use too much water, which results in a gluey consistency. Then to avoid it becoming too sticky, cook it first at a high heat until most of the water has evaporated, then turn the heat off or very low, cover with a lid and leave to cook in the remaining steam.
If you do prepare this in advance – reheat it in the microwave not on the cooker.

Preparation Time: 10 minutes plus 20 minutes chilling time
Cooking Time: 10 minutes
Can be prepared in advance
Serves: 4 people

Ingredients:

450g chicken breasts –skinned
1 egg white – lightly beaten
½ teaspoon salt
2 teaspoons corn flour
4 tablespoons sesame oil
2 tablespoons sesame seeds

Sauce
2 tablespoons – dark soya sauce
1 clove garlic – peeled and finely chopped
1 inch root ginger – peeled and crushed
5 tablespoons sesame oil
2 teaspoons caster sugar
1 teaspoon cider vinegar

Steamed Rice
225ml long grain rice – use Thai rice for the authentic taste! – if not use American or Basmati.
450ml water
1 teaspoon salt

Method

1) Cut the chicken breast into fine shreds 3 inches long.
2) Mix together the egg white, salt and corn flour.
3) Coat the chicken strips in the egg white mix and chill for 20 minutes.
4) Put the rice into a large bowl and wash it in several changes of water until the water becomes clear.
5) Drain the rice and put it into a heavy pot with 450ml water and 1 teaspoon of salt. Bring to the boil and simmer for approximately 15 minutes or until most of the surface water liquid has evaporated.
6) Put a lid on the rice; turn the heat off and the rice cook undisturbed for a further 15 minutes. There is no need to fluff up the rice before serving.
7) Heat the vegetable oil in a wok or large frying pan until it is moderately hot.
8) Add the chicken mixture and stir-fry quickly in the oil to keep it from sticking.
9) Cook until it turns white, which should take about 1 minute.
10) Remove and set aside.
11) Mix the garlic, ginger, sesame oil, caster sugar, sesame seeds and cider vinegar together.
12) Add the sauce ingredients and the cooked chicken and continue stir-frying for 2 minutes coating the chicken with the sauce and the sesame seeds.
13) Serve immediately.

To serve the stylish way:
Serve the chicken in warmed serving dish with the rice in a separate bowl.