Steamed Chicken Rice

This is a no-brainer, quick fix dish when I need to whip up something fast to fill hungry lil tummies(including my own), ala Hong Kong steamed rice in metal pots, whereby you can add other ingredients such as chinese wine sausages and salted fish. Yummy! This is a version for younger babies.Ingredients/Prep(for a 3.5year old Child)
1pc Chicken Fillet/Rinse well then cut into cubes or slices

Handful of Leafy Veg

Half a Garlic/Mince

2 small slices Ginger

2 soup spoon of Rice/Rinse and set aside.


Cook
1. Marinate the chicken fillet cubes for at least 30mins with:
Minced Garlic and Ginger slices
1tsp of Light Soya Sauce
1tsp of Dark Soya Sauce
1tsp of Sesame Oil
Dash of White Ground Pepper
0.5tsp of Corn/Potato Starch

For adult's or older kid's consumption, you may add these ingredients for better flavour to marinate the chicken(and I'd prefer to use a whole drum stick or chicken wing): (adjust the amount accordingly)
More Sesame Oil
Oyster or Abalone Sauce
Sugar
Salt

2. In a metal plate(I used the medium size for 1 person type), spread the rinsed rice grains evenly. Add about 8-10soup spoons of clean tap water or fill till sufficiently covering the rice grains.

3. In a deep pot with boiling water, steam the rice grains for about 10minutes or until slightly dry.

4. Arrange the marinated chicken fillet cubes on top of the rice neatly. Continue to steam for another 15-20minutes.

5. Place the veggies next to the chicken and continue to steam for another 5-6minutes or until the veggies are cooked.

6. Remove from heat and serve when it's warm.