Return to Main Recipes Page/Return to Home Page
3-4 pound whole chicken
4 cloves peeled garlic
1" ginger, sliced
water to cover
1 cup Jasmine rice
2-1/2 cups water
1 teaspoon salt
1 tablespoon oil
1/2 cup soy sauce
1 teaspoon minced ginger
1 finely sliced scallion
1 clove minced garlic
3 - 4 tablespoons water
1/2 sugar, or to taste
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.
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.
Mix all ingredients together. Allow an hour or so for flavors to blend.
Serving Suggestions: Place a small dish of sauce next to each place setting. Top rice with a few green rings of scallion. A pretty vegetable to serve with might be steamed snow peas with slivered red and yellow peppers, or other colorful vegetables in season.
Poster's Note: 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 by Maxine L. Wolfson
Nutritional Info Per Serving: 663 Calories (kcal); 34g Total Fat; (46% calories from fat); 42g Protein; 45g Carbohydrate; 188mg Cholesterol; 1879mg Sodium