- Preheat an oven to 180 degrees Celsius.
- Pour out the rice in to a bowl and rinse with water until the water becomes clear. Drain the water from the bowl and set aside.
- In a pan over a medium heat, add in 1 tbsp of the oil and saute 3 tbsp of the garlic and the two slices of ginger until fragrant. Add in the rice and stir until the rice is well coated in the oil.
- Remove the pan from the heat and transfer the rice in to a rice cooker. Add in the chicken stock and allow the rice to cook through.
- In a small saucepan, heat up the remaining oil over a medium heat while you prepare the raw ingredient.
- In a heatproof bowl, combine the remaining garlic, ginger and the spring onions. Test if the oil is hot enough by spooning a small portion of the oil in to the heatproof bowl. If the ingredients sizzle due to the oil, it is hot enough.
- Pour the remanding oil in to the bowl and allow the ingredients to be cooked by the hot oil. When the sizzling stops, mix the ingredients together well and set aside.
- In a small baking tray, place the chicken breasts and pour over the oil mixture and coat them well.
- Place the chicken in to the oven and cook for 15 mins or until the meat has cooked through.
- In a small pot, fill to halfway with water and bring to a boil. Add in the sesame oil and blanche the bok choy. After about 45 seconds, remove the bok choy from the pot and shock in cold water.
- When the meat has cooked through, remove from the oven and plate with the cooked rice and the leftover drippings and oil from the tray.
- To serve, top with spring onions, the slices of cucumber and the blanched bok choy.