- 500g chicken, in large pieces
- 2 pips garlic, minced
- 1 teaspoon salt
- Rub salt and garlic all over chicken and steam for about 20 minutes or until cooked. A pool of clear chicken stock would have collected in the steaming dish - use this delicious stock as gravy for the chicken or spoon on rice to enhance flavour.
- Serve with boiled chicken rice garnished with cucumber slices. To enhance the taste experience, I recommend eating with your fingers, island-style!