| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Thai | Poultry | 8 | Servings |
INGREDIENTS
| 1 | Chicken for boiling | |
| 1/4 | c | Sliced fresh ginger |
| 1/4 | c | Crushed fresh ginger (up to) |
| 6 | Cloves garlic crushed (up to) | |
| 3 | Cloves garlic minced | |
| 3/4 | c | Soy sauce (up to) |
| 2 | Scallions; just the green parts; chopped small | |
| 3 | c | Uncooked jasmine rice |
| Water |
INSTRUCTIONS
From: "Maxine L. Wolfson" <MLW@MATH.AMS.ORG> Date: Sun, 14 Jul 1996 20:00:07 -0400 (EDT) This recipe was sent to me from Vanisa Yuthasastrakosol, whose dad is Thai, and cooks it for her. It makes a nice variation from just plain boiled birdies: Put the chicken in a big pot of boiling water with the sliced ginger and cook until the chicken is done. Save the broth. Remove the chicken from the pot and remove the meat from the bones. Cut the meat into bite-sized pieces. Set aside. Wash the rice and add 6 cups of the broth to the rice. Add the crushed ginger and garlic and mix this up. Cook the rice for 20 minutes, then turn off the heat and let stand covered for 5 minutes more. While the rice is cooking, put the soy sauce in a bowl, and add the minced garlic and green onions. You can also add a dash of sesame oil to this. Set aside to let the flavors blend. Note: You should add a little of the chicken fat with the boiling water, or else add a little oil to the rice before cooking. Too much fat makes the rice stick to the bottom of the pot. JEWISH-FOOD digest 257 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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