my version of chicken rice

Trim the fat off some chicken maryland pieces. Put them into a saucepan and cover with cold water. Bring to the boil, then put the lid on and take it off the heat. Let it poach like this for 40 minutes. I think I left mine for 2 hours because I totally forgot about it. To check if it's cooked, skewer the meat in the thickest part and if blood comes out it's still not cooked. When it's cooked save a cup or so of the water so you can use it to cook the rice. Rinse the chicken under cold water until cool. Remove the bones from the chicken cut into slices. Top with thin strips of fresh ginger and spring onion, sesame oil and soy sauce. Husband likes to eat it with his home made chilli sauce and soy sauce. Serve with steamed rice and slices of tomato and cucumber.

I always get full marks for this one. And the kid loves the chicken too.