Category : International Cuisine
Author : Diane
Hits : 2555
Date : 03/07/2003
2 to 3 lb. chicken (cut into serving pieces) 3 tbsp. vegetable or corn oil 2 tbsp. minced garlic 1/4 cup chopped onion 1/2 inch ginger (sliced) 6 cups water 2 cups uncooked rice 1/4 cup chopped scallion salt or patis (fish sauce) to taste 1/4 tsp. freshly ground pepper
1. In a large pot, heat oil and saute garlic (until brown), onion (until transparent) and ginger. 2. Add chicken and patis (fish sauce) or salt.3. Let simmer for approximately 5 minutes. 5. Add water and rice. 6. Simmer over low heat for 20 minutes or until rice and chicken are tender -- stir constantly to prevent sticking. 7. Add scallion and pepper. Serve hot.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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