3 pounds chicken, whole
3 thumbs ginger, thinly sliced 1/8"
1 clove garlic, smashed
6 stalks of green onion, cut into 2 "
3 cups long grain rice
3 cups chicken stock
5 slices ginger
3 cloves garlic, smashed

Clean the chicken by rubbing with a generous amount of salt inside and out. Rinse. Repeat the process if chicken is still gunky. Pat dry with paper towels. 

Season chicken with salt inside and out. Fill the cavity with the sliced ginger, garlic, and green onions. Put the chicken breast in a pot, add 8 to 10 cups water covering the whole chicken 1/2". Bring to a rapid boil over high heat then reduce heat to medium to medium-low heat and simmer for one hour. Turn heat off and leave it for 30 minutes without taking the lid off. Remove chicken from stock and Reserve the stock to cook the rice.

To cook Rice
Wash rice three times and let drain on a colander. Cook in a pot or a rice cooker with 3 cups of chicken stock. Put the ginger, garlic on top. Bring to a boil then simmer over medium to medium-low heat for 30 minutes or more.

Dipping Sauces
Chicken Soy Sauce 
Combine 5 tablespoons light soy sauce, 3 tablespoons chicken stock, 1 1/2 tablespoons brown sugar, 1 tablespoon garlic oil or 2 cloves of minced garlic and 1 tablespoon peanut oil.

Ginger/Garlic Sauce 

Grate 3 thumbs ginger and 8 garlic cloves. You can use a food processor or a mortar and pestle for this procedure. Add 1 teaspoon salt, 2 tablespoons chicken broth, 2 tablespoons peanut oil, and 1 teaspoon sesame oil.  Heat in a saucepan until the oil bubbles.

Chili Sauce

8 to 10 fresh bird's eye chilies, 3 sliced ginger, 4 garlic cloves, 1/4 teaspoon salt, 1 tablespoon lime juice, 2 tablespoon chicken stock. Puree the chilies, ginger, garlic, and salt  in a small food processor or pound in a mortar and pestle. Add the lime juice and chicken stock and combine well to make sauce.

*Serve with the rice and sauces on the side, sliced cucumber, and garnish with cilantro on top.


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