For the sauce: 4 tbsp of white soy sauce and 4 tbsp of Cheng Chi shallot sauce, 1:1. Bring to the boil over a low heat and take it off immediately. That is your sauce, and stirred through plain rice it is already very good.
For the chicken: use a skinned chicken breast, cover with enough water, bring to the boil, add the breast, turn the heat right down and cook for 10 minutes. Turn off the heat and leave it covered for 30 minutes, then lift it out and shred it.
Add some everyday vegetables and the shredded chicken, spoon over a little sauce, and there is your chicken rice.