Chicken rice with steamed ginger chicken

Cooking utensil required: double tier steamer.
Ingredients:
•300g chicken, cut into 4 cm pieces
•4 cm knob fresh ginger, grated, juice reserved
•2 cloves garlic, grated
•2 tsp oil
•1 tsp salt
•1 cup uncooked rice
•1 cup chicken stock (make your own or used canned)
•2 tsp garlic oil (stir fry 1 tsp chopped garlic in 2 tsp oil till brown, then strain)
•1/2 tsp salt
•2 screw pine leaves (daun pandan)
•Light soy sauce
•Sesame oil
•1 stalk fresh red chili
•1 stalk fresh coriander

Method:

1.Fill the bottom part of the steamer half full with water.
2.Boil water in the steamer.
3.While waiting for the water to boil, rub chicken with ginger, grated garlic, oil and 1/2 tsp of salt.
4.Place on a heat proof plate.
5.Wash rice and combine with chicken stock, garlic oil, 1 tsp of salt and daun pandan.
6.Transfer to a heat proof deep plate.
7.Place both and rice on top of one another in two steamer racks. The rice at the lower level.
8.Make sure the water is really boiling hot and steam both tiers for 15 minutes.
9.Remove the steamer with rice in it, fluff the rice with a big wooden spoon, cover and set aside to let it cook in residual heat.
10.Steam the chicken for another 5-7 minutes.
11.Spoon soy sauce and sesame oil over the chicken, garnish with sliced red chili and coriander.
12.Serve with the chicken rice.