Ingredients:
2 cups steamed rice(already cooked in chicken stock)
100 gr chicken breast fillet, diced
2 chineese mushroom(soaked)/ champignon, diced
1 clove garlic, bruised and coarsely chopped
1 tbsp ligh soya sauce
1 tsp oyster sauce
1/2 tsp black pepper
Pinch of salt
2 tbsp water
1 tbsp oil
 

Additional soup:
1/2 cube chicken stock (1 small cube)
150 ml water
1 chopped garlic
a pinch of salt
pakchoy (green veggy)
1/2 stalk spring onion, slices
1 tsp sesame oil

 
Directions:
Cook the rice with 1/3 more water than usual direction to get an effect near to porridge.

Heat oil in a saucepan, add garlic, chicken stir until pale. Add mushroom, all ingredients and water. Simmer for a while. Set aside. Heat a pan with soup ingredients.

Divide the chicken and place in each bowl, add rice and press down a bit. Steam for 15 minutes.

Serve in plate with the soup. Garnish with slices spring onion.