FOR THE CHILIGINGER SAUCE
5 Fresh red chilies, or to taste
3 Cloves garlic
5 Pieces fresh ginger, peeled
2 tbsp Rice wine vinegar
2 tbsp Vegetable oil
4 tsp Sugar
3/4 tsp Salt
2 tbsp Chicken stock
FOR THE CHICKEN AND RICE
1 Whole chicken, (3-to-4-pound), fat removed
2 1/2 tsp Salt
5 Scallions
1 Piece ginger, (thumb-size) peeled and cut into six slices
8 cup Homemade chicken stock
1 tbsp Sesame oil
1 tbsp Vegetable oil
2 cup Thai fragrant rice, rinsed and drained
3 Cloves garlic, thinly sliced
Sliced scallions for garnish
|
|
1. To make the chili-ginger sauce, combine the ingredients in a blender and pulse until smooth but not pureed. Set aside.
2. To make the chicken and rice, rub the chicken with the salt. Place the scallions and 2 pieces of the ginger in its cavity. Place the chicken in a kettle, add the stock and bring to a boil. Simmer, uncovered, skimming off any foam, until the chicken is cooked through, 40 to 45 minutes. Remove from the heat.
3. Transfer the chicken to a platter and allow to cool slightly. Discard the scallions and ginger from the cavity of the bird and remove and discard the skin. Remove the breast meat, legs and wings. Discard the carcass. Slice the breast meat and separate the drumstick from the thigh. Return the meat to the platter, cover and keep warm.
4. Measure 4 cups of the stock the chicken cooked in, retaining the rest for another use. In a large saucepan, heat the oils over medium-high heat and add the garlic and remaining ginger slices. Cook, stirring, for 2 minutes. Add the rinsed rice and toss until coated. Add the 4 cups of stock and bring to a boil. Simmer, covered, until the liquid is absorbed and the rice is tender, about 15 minutes.
5. Transfer the rice to a servings platter. Top with the chicken, garnish with the scallions and se immediately with the chili-ginger sauce on the side. Yield: 4 servings.
Recipe by: Adapted From The Epicurean Kitchen
Posted to recipelu-digest by GramWag@aol.com on Feb 5, 1998
|
|
