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CATEGORY CUISINE TAG YIELD
Meats Thai Poultry 8 Servings

INGREDIENTS

1 Chicken for boiling
1/4 c Sliced fresh ginger
1/4 c Crushed fresh ginger
4 up to
6 Cloves garlic crushed
2 up to
3 Cloves garlic minced
3/4 c Soy sauce
1 up to
2 Scallions, just the green
parts chopped small
3 c Uncooked jasmine rice
Water

INSTRUCTIONS

From: "Maxine L. Wolfson" <MLW@MATH.AMS.ORG>  Date: Sun, 14 Jul 1996
20:00:07 -0400 (EDT) This recipe was sent to  me from Vanisa
Yuthasastrakosol, whose dad is Thai, and cooks it for  her. It makes a
nice variation from just plain boiled birdies:  Put the chicken in a
big pot of boiling water with the sliced ginger  and cook until the
chicken is done.  Save the broth.  Remove the  chicken from the pot and
remove the meat from the bones. Cut the meat  into bite-sized pieces.
Set aside.  Wash the rice and add 6 cups of the broth to the rice.  Add
the  crushed ginger and garlic and mix this up.  Cook the rice for 20
minutes, then turn off the heat and let stand covered for 5 minutes
more.  While the rice is cooking, put the soy sauce in a bowl, and add
the  minced garlic and green onions.  You can also add a dash of sesame
oil to this. Set aside to let the flavors blend.  Note:  You should add
a little of the chicken fat with the boiling  water, or else add a
little oil to the rice before cooking. Too much  fat makes the rice
stick to the bottom of the pot.  JEWISH-FOOD digest 257  From the
Jewish Food recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 75
Calories From Fat: 17
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 3026.5mg
Potassium: 448.5mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: <1g
Protein: 9.5g


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