Category : International Cuisine
Author : Junette
Hits : 2948
Date : 16/01/2005
1 (2-pound) chicken1 scallion, cut into 1 inch pieces4 slices fresh, peeled ginger6 tbsp vegetable oil or chicken oil renderedfrom chicken fat6 to 8 cloves garlic, finely chopped4 cups long-grain uncooked rice, washed anddrained1 tsp fine saltMix together for Chilli Sauce:2 to 3 tbsp freshly squeezed lime or lemonjuice, 5 tbsp finely chopped fresh red chilies, 5 clovesgarlic, chopped, 3 tbsp finely chopped ginger,1 tsp fine salt, 1/2 cup boiling hot chicken soup
Boil a large pot of water. Stuff the cavity of the chicken with scallion andginger. Add chicken to boiling water, breast side-down. Lower the heatto a simmer just under boiling point and cook, covered until just cookedthrough, about 40 minutes. Bathe the chicken in an ice water bathtill chicken is cold to create a tender, springy texture. Heat oil in a ricecooker, add garlic, stir fry till fragrant. Add uncooked rice, stir fry for2 minutes, add salt and enough chicken soup to cover 1/2 inch above thetop of the rice. Boil on high heat, lower heat when steam holes form,cover and steam for 30 minutes till rice is cooked. Chop chicken and servewith steaming hot rice and chilli sauce. Dark soya sauce is the idealaccompaniment.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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