| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
3-4 pound whole chicken |
| 3 |
|
Cloves garlic, peeled (up to 4) |
| 3 |
sl |
Ginger, about 1 inch total (up to 4) |
|
|
Water to cover |
| 1 |
c |
Jasmine rice |
| 2 1/2 |
c |
Water |
| 1 |
ts |
Salt |
| 1 |
tb |
Oil |
| 1/2 |
c |
Soy sauce |
| 1 |
ts |
Minced ginger |
| 1 |
|
Scallion, finely sliced |
| 1 |
|
Clove garlic, minced |
| 3 |
tb |
Water (up to 4) |
| 1/2 |
ts |
Sugar, to taste (up to 1) |
INSTRUCTIONS
FOR THE RICE
SAUCE
Source: Vanisa Yuthasastrakosol
Chicken: Place chicken in empty pot. Add water to cover. Remove chicken and
bring water to a boil. Add ginger, garlic, and chicken, cover, and simmer
for 1 hour.
Rice: Bring water to a boil. While water is heating, thoroughly rinse rice
until water runs clear. Add rice to boiling water, add salt and oil if
desired, cover, lower heat to a simmer, and cook 15 to 20 minutes, until
rice is tender.
Sauce: Mix all ingredients together. Allow an hour or so for flavors to
blend.
Serving Suggestions: Place a small dish of sauce next to each placesetting.
Top rice with a few green rings of scallion. A pretty vegetable to serve
with might be steamed snowpeas with slivered red and yellow peppers, or
other colorful vegetables in season.
Notes: Remove chicken carefully from the water. It tends to fall apart.
* I found the dipping sauce to be too salty. I prefer to mix it half and
half with the chicken boiling water.
* I jar the water from the chicken and let it cool in the fridge with the
fat on top. It can be used 3 or 4 times, just remove the fat before
reheating. The one time I forgot to reduce the heat on the chicken, the
water reduced into chicken soup, but the chicken was a mite tough.
Posted to JEWISH-FOOD digest V96 #69
Date: Sat, 02 Nov 1996 08:59:23 -0500 (EST)
From: "Maxine L. Wolfson" <MLW@MATH.AMS.ORG>
A Message from our Provider:
“Jesus: Peacemaker”