| 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>
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