1 whole chicken
1 pint water
Jasmine or fragrant Thai rice
2 cloves garlic finely sliced
1/2 inch of fresh ginger sliced thinly
1 tablespoon of sesame oil
salt to taste
1/2 cucumber sliced thinly
Boil the chicken, covered, in a pint of water until it is cooked through (about 1/2 hour max), do not overcook. Remove the cooked chicken from the stock and keep to one side.
Fry the uncooked rice in the sesame oil until it starts to brown just a little, add the garlic and ginger and enough of your chicken stock to steam the rice (if you used 1 cup rice, use 1 cup stock), cover tightly and steam until rice is cooked.
Serve rice with chicken on top and sliced cucumber to the side.