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Ingredientes
- 1 x 3-4 lb. whole chicken
- 3 x Cloves garlic, peeled (up to 4)
- 3 slc Ginger, about 1 inch total (up to 4) Water to cover
- 1 c. Jasmine rice
- 2 1/2 c. Water
- 1 tsp Salt
- 1 Tbsp. Oil
- 1/2 c. Soy sauce
- 1 tsp Chopped ginger
- 1 x Scallion, finely sliced
- 1 x Clove garlic, chopped
- 3 Tbsp. Water (up to 4)
- 1/2 tsp Sugar, to taste (up to 1)
Direcciones
- Chicken: Place chicken in empty pot. Add in water to cover. Remove chicken and bring water to a boil. Add in ginger, garlic, and chicken, cover, and simmer for 1 hour.
- Rice: Bring water to a boil. While water is heating, thoroughly rinse rice till water runs clear. Add in rice to boiling water, add in salt and oil if you like, cover, lower heat to a simmer, and cook 15 to 20 min, till rice is tender.
- Sauce: Mix all ingredients together. Allow an hour or possibly 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 possibly 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 cold in the fridge with the fat on top. It can be used 3 or possibly 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.
