Chicken With Rice And Chili-ginger Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Meats | Thai | New, Nytimes, Seafood, Singapore | 4 | Servings |
INGREDIENTS
| 5 | Fresh red chilies, or to | |
| taste | ||
| 3 | Cloves garlic | |
| 5 | Pieces fresh ginger, peeled | |
| 2 | T | Rice wine vinegar |
| 2 | T | Vegetable oil |
| 4 | t | Sugar |
| 3/4 | t | Salt |
| 2 | T | Chicken stock |
| 1 | Whole chicken | |
| 3-to-4-pound fat | ||
| removed | ||
| 2 1/2 | t | Salt |
| 5 | Scallions | |
| 1 | Piece ginger, thumb-size | |
| peeled and cut into six | ||
| slices | ||
| 8 | c | Homemade chicken stock |
| 1 | T | Sesame oil |
| 1 | T | Vegetable oil |
| 2 | c | Thai fragrant rice, rinsed |
| and drained | ||
| 3 | Cloves garlic, thinly sliced | |
| Sliced scallions for garnish |
INSTRUCTIONS
To make the chili-ginger sauce, combine the ingredients in a blender and pulse until smooth but not pureed. Set aside. To make the chicken and rice, rub the chicken with the salt. Place the scallions and 2 pieces of the ginger in its cavity. Place the chicken in a kettle, add the stock and bring to a boil. Simmer, uncovered, skimming off any foam, until the chicken is cooked through, 40 to 45 minutes. Remove from the heat. Transfer the chicken to a platter and allow to cool slightly. Discard the scallions and ginger from the cavity of the bird and remove and discard the skin. Remove the breast meat, legs and wings. Discard the carcass. Slice the breast meat and separate the drumstick from the thigh. Return the meat to the platter, cover and keep warm. Measure 4 cups of the stock the chicken cooked in, retaining the rest for another use. In a large saucepan, heat the oils over medium-high heat and add the garlic and remaining ginger slices. Cook, stirring, for 2 minutes. Add the rinsed rice and toss until coated. Add the 4 cups of stock and bring to a boil. Simmer, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Transfer the rice to a servings platter. Top with the chicken, garnish with the scallions and se immediately with the chili-ginger sauce on the side. Yield: 4 servings. Recipe by: Adapted From The Epicurean Kitchen Posted to recipelu-digest by GramWag@aol.com on Feb 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 201
Calories From Fat: 136
Total Fat: 15.3g
Cholesterol: <1mg
Sodium: 2870.1mg
Potassium: 392mg
Carbohydrates: 14.1g
Fiber: <1g
Sugar: 5.3g
Protein: 5.6g