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1
Put the rice in a bowl and add water to cover by 1 inch.
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2
Let stand for at least 2 hours (or even overnight).
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3
Dump the rice into a colander and rinse under cold running water.
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4
Give the colander a few shakes to expel extra water and then return the rice to the bowl.
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5
Toss the rice with the salt.
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6
Fill the steamer pan halfway with water and bring to a rolling boil over high heat.
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7
If you are concerned about cleanup and/or the rice falling through the holes of the steamer tray, line the tray with a piece of parchment paper or banana leaf, leaving a few holes uncovered for heat circulation.
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8
Pour the rice into the tray, keeping it 1 inch away from the edge where condensation will collect.
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9
Place the tray in the steamer, cover, and steam the rice for 20 minutes, or until the grains are shiny, tender, and slightly chewy.
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10
To ensure even cooking, give the rice a big stir with chopsticks or a spatula 2 or 3 times during steaming.
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11
Take care when lifting the lid that you dont allow any condensation to drip onto the rice and that you are not burned by the steam.
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12
After each stirring, gather the grains back into a mound in the center, leaving a 1-inch border between the rice and the edge of the steamer tray.
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13
When the rice is done, lower the heat to keep it hot.
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14
(The rice may be steamed up to 2 hours in advance and left at room temperature.
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15
Before serving, resteam it until hot.)
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16
To serve, warm the chicken in the microwave oven or in a nonstick skillet over medium heat.
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17
It doesnt need to be piping hot, just soft and juicy.
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18
Turn off the steamer, fluff the rice with chopsticks or a large spoon, and then spoon it onto a platter or 2 plates, spreading it out into a 1-inch-thick layer.
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19
Arrange the chicken on top and then distribute the scallion oil evenly over the chicken.
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20
Serve with the condiments.
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21
Eat with chopsticks or a fork.
