hainanese chicken rice, originated from Singapore but popular in Malaysia as well

Easiest recipe is: Cook your rice but replace the water with chicken stock(if you have cubed stock, i use around 1/3 of the cube and dissolve it in water), add 3 leaves of screwpine leaf(you can skip this if there's non available in your area), one chunk of ginger(about 1 inch, crushed), a few clove of garlic(crushed, no skin!), and one chicken thigh(any part is ok but thigh is right for one portion). Cook the rice with all the ingredient in a rice cooker, and remove the chicken once cooked, slice the chicken up, and it's ready to serve with the rice.

Additional, mix one teaspoon of oyster sauce, a little bit of sesame oil, and one tablespoon of soy sauce, pour it over the chicken.

If you got the time as well, slice up a few small shallot, fried it until crispy and golden brown, drain the oil, and sprinkle it on top of the chicken.

And that's the easy way of making it. There's also a lot of depth like poaching the chicken and bathing it in ice cold water to make it juicy and smooth, making the chili sauce, but that's beyond the scope of "easy" 😅