Garlic rice: heat oil in a large
saucepan, add garlic and fry for 1 minute over a moderate heat. Add rice and fry for 2 minutes. Stir in chicken stock and bring to
the boil. Turn heat to very low, cover with
a lid and cook for 10 minutes. Spoon into an ovenproof serving
dish with a lid and keep warm in a low oven. Tangy chicken: heat oil in a
saucepan or frying pan, add onion, ginger and sliced chicken and fry
for 5 minutes or until chicken is golden brown. Stir in sugar, tamarind sauce,
fish sauce and chicken stock, bring to the boil, lower heat and
simmer for 4-5 minutes or until sauce is reduced by about 1/3 (there
will be some good quality sauce left). Spoon chicken and sauce over rice
and serve.