Chicken Rice with Radish Microgreen

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Ingredients

2	Large	Boneless chicken thighs
1	Teaspoon	Sesame seeds
3	Medium	Ginger slice
2	Teaspoon	Sesame oil
3	Tablespoons	Light soy sauce
3	Cups	Radish Microgreens
1	Cup	Chinese cooking wine
1	Cup	Brown rice, rinsed and drained
2	Cloves	Garlic
5	Medium	Ginger, sliced
1	Large	Pandan leave, knotted
2	Cups	Chicken stock

Marinate chicken chops in ginger slices, light soy sauce, sesame oil, and cooking wine for 30 minutes.
In a pan, heat sesame oil and cook garlic cloves and ginger slices for 1 minute.
Add the brown rice and cook for 4 minutes on low heat, stirring occasionally.
Cook on low in a rice cooker with pandan leaves and chicken stock.
Transfer to a steamer and steam for 30 minutes, or until the chicken is thoroughly cooked.
Turn the stove off. Remove the chicken from the pan and cut it into pieces.
Steam Radish microgreens for 1 minute in a hot steamer with the heat turned off.
Toss sesame seeds on top of the chopped chicken and serve with the steamed Radish microgreens.