Gingery Chicken Rice
Ingredients
Chicken stock
- The backbone from one chicken
- Your favorite chicken parts (I use breast)
- 50 g ginger roughly cut into chunks
- 1 tsp peppercorns
- 3 stalks of onion roughly cut into 5-cm slices
Rice
- 1 cup rice
- 1 clove garlic minced
- 30 g ginger thinly sliced
- 1 tbsp oil
Sauce
- 1 tbsp fish sauce
- 1 tbsp water
- 1 tsp lime juice
- 30 g ginger thinly sliced
Instructions
- In a stock pot, cover all of the ingredients for the stock with water. Simmer on medium heat until the chicken is tender (about 40 minutes). Skim and discard any scums floating on top. Reserve the stock.
- Once the chicken is done, immediately transfer it to an ice bath until cool. Chop into bite-size pieces.
- In a Dutch oven/deep pan, sauté the garlic and ginger in oil until fragrant. Add the rice and toss thoroughly. Add 2 cups of stock and ½ tsp of salt and simmer on medium heat with the lid on until all the liquid has evaporated. Continue to cover for 20 minutes. This might differ depending on the type of rice you use.
- Combine fish sauce, water and lime juice and taste accordingly. Soak the ginger in the sauce, best to make one hour before serving.
Notes
- I use brown rice, which comes out relatively drier than white rice. Jasmine white rice is a good alternative if you have it on hand. It’s fluffier, softer and often, the fragrance from the rice fuses with that from the ginger and peppercorn to create a sublime aroma.
- Depending on how salty your fish sauce is, you might have to dilute it with more (or less) water. Some brands have a pretty mild flavor and are good as condiments on their own without any adjustments.