In a separate bowl, mix 2 teaspoon of Shaoxing wine, 1/2 teaspoon of sesame oil, pinch of salt and pepper, before rubbing onto the chicken breast. Add in 1 roughly chopped half of the garlic clove and three batons of the spring onion and set aside.

Attach chopping blade into the jar.

Add 3 out of the 4 halves of the garlic cloves, 2 shallots, remaining baton of the spring onion, and ginger into the jar (speed 6/ 1 min).

Add the oil through the lid and sauté the ingredients (speed 2/ 80 degrees Celsius/ 3 minutes).

Add in the rice, a sprinkle of salt and fry (speed 2/ 100 degrees Celsius/ 2 minutes).

Remove the rice from the jar and into the cooking basket*.

Add into the jar, the chicken stock before placing the basket into it. Cover with the lid and Vapore deep steam tray attachment (speed 1/ 125 degrees Celsius/ 5 minutes).

After 5 minutes, place the chicken breast onto the Vapore deep steam tray and continue cooking (speed 1/ 125 degrees Celsius/ 15 minutes).

Once the chicken has cooked, remove from the Vapore (becareful of hot vapour). Slice chicken and place onto a serving plate.

To make a quick sauce, mix together 2 teaspoons of light soy sauce, 1/2 teaspoon of sesame oil, 2 tablespoons of leftover chicken broth (from the jar), 1/2 teaspoon of sugar and drizzle on top of the sliced chicken. Garnish with coriander, chillies and spring onion.

Remove rice from the cooking basket and into a serving bowl.

For the soup, mix the left over chicken stock in the jar and steaming juices from the condensation catcher together with a teaspoon of light soy sauce and pour into soup bowls.

Serve your dish with some Hainanese Chicken Rice chilli sauce and thick dark soy sauce (optional).