Hainanese-style chicken rice or Lo Mai Kei?

I promised to share this easy recipe for chicken rice with Minyi, this was published in Woman Weekly (brought from Singapore by Irene).

Ingredients:
400g chicken, cut into 3 cm pieces
2 tbsps light soy sauce
1 tbsp sesame oil
1 tbsp oil
2 cloves garlic, chopped finely
2.5 cm young ginger, peeled and grated
2 cups rice, washed and drained
1/2 tsp sesame oil
21/2 cups chicken stock
cucumber & tomato slices

1) Marinate chicken slices with light soy sauce and sesame oil. Set aside for 10 mins.
2) Heat oil in a pan over medium fire. When hot, stir-fry garlic and ginger. Add rice and stir-fry for 1 min, till the grains are evenly coated with oil. Remove from heat.
3) Divde marinated chicken among 5 to 6 Chinese rice bowls. Pack rice over chicken, but fill only 3/4 to leave space for the rice to expand during steaming. Pour chicken stock equally over the bowls.
4) Place in a steamer and steam over high fire for 25 mins.
5) To serve, turn bowls over plates to unmould rice. Serve with cucumbet and tomato slices, garlic chilli sauce and dark soy sauce.

Ps, I had used Japanese short grain rice hence it turned out wet and sticky. I will try with jasmine rice the next round heh.