Steamed Chicken and Chicken Rice

I love chicken rice but for the carnivore that my son and I are, I will be rather upset eating from the chicken rice stall. What we usually get is a sad amount of chicken, sometimes more bones than meat.

Although I have a simple electric lunch box version of the recipe that serves one, this recipe serves 2. The whole chicken leg will make for a very satisfying meal.

Ingredients
*2 large chicken leg, bone-in
*2 cups rice
*Chicken rice mix (I use Ming Ang Hainanese Chicken Rice Mix)
*1 blade pandan leaf, tied in a knot
*2 cups water for rice
*3 slices of ginger
*1 tsp sesame oil

Ingredients for Marinade
*2 tabsp light soy
*half tsp salt
*tabsp ginger, coarsely julienne
*1 tabsp spring onions, slice the white part at the base

Method
1. Season chicken legs with marinade and leave in the fridge for 30 minutes.

2. Prepare steamer with boiling water, then place ginger slices onto plate, place marinated chicken legs on the ginger slices and spoon in 2 tabsp marinade.
3. Cover and steam chicken for 40 minutes then with skewer, pierce thickest portion of leg to make sure Chicken is cooked thoroughly and juice should be clear.
4. Rice can be cooked concurrently. Recipe is here https://electriclunchbox.wordpress.com/2016/12/24/elb-chicken-rice/ but you can use a regular electric rice cooker instead of an electric lunch box.
5. When Chicken is ready, plate it garnish with spring onions and a light drizzle with sesame oil. Serve with sliced cucumber and hot rice.