INGREDIENTS

INSTRUCTIONS

SAUCE
From: elayne@usa.pipeline.com (Elayne Cohen)
Date: Wed, 17 Jul 1996 21:41:18 GMT
Boil enough water to cover the whole chicken in a large pan. Put in the
chicken, lower the heat and cook the chicken covered for 10 minutes. Turn
off the heat and leave the chicken in the water for 40 minutes. Remove the
chicken and put it in cold water for 15 minutes. Hang the chicken to dry
and brush it with 1 tsp. sesame oil mixed with 1 tsp. soy sauce. Cut off
the chicken legs, wing tips and neck and put them back in the water to
boil. Add chicken cube. Heat 1 tbs. oil and fry the chopped garlic until
brown and fragrant. Add the rice, stir-fry for one minute and add enough
chicken stock to cook it. To the remaining stock add salt and pepper to
taste, and a little ginger and garlic to make a tasty soup. To the rice add
salt and pepper to taste and 1 tsp. sesame oil. Cook until the water is
absorbed and the rice is cooked. Make the chili sauce. Pound together the
chilies, garlic and ginger finely. Heat 1 tbs. oil and fry the pounded
ingredients until fragrant. Add in 1 tsp. salt, 1 tsp. sugar, tomato sauce,
vinegar, 1 tsp. sesame oil and 4 tbsps stock. Season well. To serve, cut
the chicken into bite sized pieces and serve with the rice, chili sauce and
bowls of steaming soup.
JEWISH-FOOD digest 262
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”