| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats |
Thai |
Singapore, Seafood, Nytimes, New |
4 |
Servings |
INGREDIENTS
| 5 |
|
Fresh red chilies; or to taste |
| 3 |
|
Cloves garlic |
| 5 |
|
Pieces fresh ginger; peeled |
| 2 |
tb |
Rice wine vinegar |
| 2 |
tb |
Vegetable oil |
| 4 |
ts |
Sugar |
| 3/4 |
ts |
Salt |
| 2 |
tb |
Chicken stock |
| 1 |
|
Whole chicken; (3-to-4-pound), fat removed |
| 2 1/2 |
ts |
Salt |
| 5 |
|
Scallions |
| 1 |
|
Piece ginger; (thumb-size) peeled and cut into six slices |
| 8 |
c |
Homemade chicken stock |
| 1 |
tb |
Sesame oil |
| 1 |
tb |
Vegetable oil |
| 2 |
c |
Thai fragrant rice; rinsed and drained |
| 3 |
|
Cloves garlic; thinly sliced |
|
|
Sliced scallions for garnish |
INSTRUCTIONS
FOR THE CHILI-GINGER SAUCE
FOR THE CHICKEN AND RICE
1. To make the chili-ginger sauce, combine the ingredients in a blender and
pulse until smooth but not pureed. Set aside.
2. 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.
3. 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.
4. 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.
5. 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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