Instructions: Remove skin from chicken and rub with garlic and five-spice powder. Season with salt to taste. Cover and let stand 30 minutes. Bring water to boil in saucepan and add rice. Reduce heat to simmer, cover and cook until rice is tender and water is absorbed, about 20 minutes. Stir 2 tablespoons cilantro and green onion into hot rice. Keep warm.

Grill chicken on outdoor grill or indoor grill pan sprayed with nonstick cooking spray until center of chicken is no longer pink, 15 to 20 minutes. Squeeze lemon over chicken. Sprinkle with remaining cilantro.

When ready to serve, spoon rice onto platter and sprinkle with sesame seeds. Combine soy sauce and 2 tablespoons lemon juice and serve with chicken.

This recipe yields 4 servings.

NOTES :

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