Ingredients:
Chicken breast, one whole piece, about 620 g
Water 1500 g
To cook the chicken breast:
1. Bring the water to the boil in a deep pan. Add the skinned and rinsed chicken breast whole, bring back to the boil, then turn the heat down and cook for 10 minutes. Turn off the heat and leave it covered for an hour.
2. Lift out the chicken and shred it by hand. What is left in the pan is your chicken stock.
Waste not: render the fat and skin you removed from the breast in a small, heavy pan over a very low heat to get a little chicken fat. (You can also buy chicken fat and steam it out instead.)
For the sauce:
Chicken stock 1 cup (about 230 g)
Cheng Chi shallot sauce 2 tbsp
Mirin 1 tbsp
Black bean soy sauce 2 tsp
Salt 1 tsp
Bring the above to the boil and that is your sauce. Season it slightly on the salty side, so that once it is over rice it is balanced.
To serve:
1. Rice, shredded chicken, whatever vegetables are in season, a little of the chicken fat (which makes the rice glossy and fragrant) and a spoonful of the sauce. Simple chicken rice, and very good.