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Method :
Boil enough water to cover the
whole chicken in a large pan. Put in the chicken, lower the heat
and cook the chicken covered for 10 minutes. Turn off the heat and leave the
chicken in the water for 40 minutes. Remove the chicken and put it in
cold water for 15 minutes. Hang the chicken to dry and brush
it with 1 teaspoon sesame oil mixed with 1 teaspoon soy sauce. Cut off the chicken legs, wing
tips and neck and put them back in the water to boil. Add chicken cube. Heat 1 tablespoon oil and fry the
chopped garlic until brown and fragrant. Add the rice, stir fry for one
minute and add enough chicken stock to cook it. To the remaining stock and salt
and pepper to taste, and a little ginger and garlic to make a tasty
soup. To the rice add salt and pepper to
taste and 1 teaspoon sesame oil. Cook until the water is absorbed
and the rice is cooked.
Make the chili sauce. Pound together the chilies, garlic
and ginger finely. Heat 1 tablespoon oil and fry the
pounded ingredients until fragrant. Add in 1 teaspoon salt, 1 teaspoon
sugar, tomato sauce, vinegar, 1 teaspoon sesame oil and 4
tablespoons stock. Season well.
To serve, cut the chicken into
bite sized pieces and serve with the rice, chili sauce and bowls of
steaming soup.
Serves 4 - 6
A hearty rice dish served with roasted,
steamed or poached chicken as well as ginger paste, chili sauce and soy
sauce.
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