750ml (3 cups) water 300g (1 1/2 cups) basmati rice, rinsed well under cold water 95g (1/4 cup) Lee Kum Kee hoisin sauce 1 tbs tamari (wheat-free soy sauce) 1 garlic clove, crushed 1 tsp finely grated fresh ginger 4 (about 200g each) single chicken breast fillets

Preparation
1. Place the water in a medium saucepan and bring to the boil over high heat. Add the rice. Reduce heat to medium-low and cook, covered, for 10-12 minutes or until rice is tender. Set aside, covered, for 5 minutes to stand.
2. Meanwhile, combine the hoisin sauce, tamari, garlic and ginger in a bowl. Place the chicken in a large bowl and pour over the hoisin mixture. Gently toss to coat. Set aside for 5 minutes to develop the flavours.
3. Preheat a barbecue grill or chargrill pan on medium. Cook chicken on grill for 7-8 minutes each side or until cooked through. Thickly slice across the grain.
4. Divide the Asian watercress salad among serving plates. Top with chicken and serve with rice.