INGREDIENTS:
1 whole chicken
kosher salt
a handful of sliced ginger
6 stalks of spring onions
1 lemon grass stalk crushed
5 cloves garlic (whole)
sesame oil
1 teaspoon peppercorns
1 teaspoon fish sauce
Jasmine rice or any long grained rice
(washed and soaked in cool water for 15-20 minutes. Strained).
minced garlic
minced ginger
finely chopped medium sized onion
Clean the chicken with a handful of kosher salt by rubbing
all over and inside the chicken as well. Rinse well.
Drain chicken for few minutes then season well with salt
inside and out. Stuff chicken with ginger, lemon grass and
spring onions.
Place the chicken in the big pot and add water just enough
to cover the chicken.
Add in cloves of garlic, fish sauce, peppercorns and
1 tablespoon of sesame oil. Bring the pot to boil over high heat for about
20 minutes and turn heat to low and simmer for 15 minutes.
This depends on how big your chicken is. So, adjust accordingly.
Prepare a basin or a pot filled with cold water.
When chicken is cooked, turn off heat and carefully remove chicken
from the pot using 2 big slotted laddles and place it in
basin with cold water.This will stop the cooking process.
It'll keep the meat softer and juicier, also makes the skin
firmer. Discard chicken stuffing. Don't throw away the chicken broth.
We will use it to cook rice.
When the chicken is totally cooled down, drain the chicken.
Slice 'em into serving pieces and place it in a platter.
Let's cook the rice!
In a pot on low to medium heat, put 2-3 tablespoons of
sesame oil, add in minced ginger, onions and garlic.
Saute for few minutes or until fragrant.
Add in the rice. Stir for few minutes or until rice is slightly toasted.
Add in the broth, make sure to strain it.
1 1/2 cups of broth to a cup of uncooked rice, that's
how I measure, but sometimes it all depends on the type
of rice.
Bring to a boil, then cover and reduce heat to low.
Simmer till rice is cooked.
Season the broth with salt and pepper. Sprinkle some
finely chopped spring onions and that'll be your soup!
Serve with some chilli sauce (Sriracha), minced garlic and ginger,
sweet dark soy sauce, cilantro, spring onions and cucumber.
Enjoy
INGREDIENTS:
kosher salt
a handful of sliced ginger
6 stalks of spring onions
1 lemon grass stalk crushed
5 cloves garlic (whole)
sesame oil
1 teaspoon peppercorns
1 teaspoon fish sauce
Jasmine rice or any long grained rice
(washed and soaked in cool water for 15-20 minutes. Strained).
minced garlic
minced ginger
finely chopped medium sized onion
Clean the chicken with a handful of kosher salt by rubbing
all over and inside the chicken as well. Rinse well.
Drain chicken for few minutes then season well with salt
inside and out. Stuff chicken with ginger, lemon grass and
spring onions.
Place the chicken in the big pot and add water just enough
to cover the chicken.
Add in cloves of garlic, fish sauce, peppercorns and
1 tablespoon of sesame oil. Bring the pot to boil over high heat for about
20 minutes and turn heat to low and simmer for 15 minutes.
This depends on how big your chicken is. So, adjust accordingly.
Prepare a basin or a pot filled with cold water.
When chicken is cooked, turn off heat and carefully remove chicken
from the pot using 2 big slotted laddles and place it in
basin with cold water.This will stop the cooking process.
It'll keep the meat softer and juicier, also makes the skin
firmer. Discard chicken stuffing. Don't throw away the chicken broth.
We will use it to cook rice.
When the chicken is totally cooled down, drain the chicken.
Slice 'em into serving pieces and place it in a platter.
Let's cook the rice!
In a pot on low to medium heat, put 2-3 tablespoons of
sesame oil, add in minced ginger, onions and garlic.
Saute for few minutes or until fragrant.
Add in the rice. Stir for few minutes or until rice is slightly toasted.
Add in the broth, make sure to strain it.
1 1/2 cups of broth to a cup of uncooked rice, that's
how I measure, but sometimes it all depends on the type
of rice.
Bring to a boil, then cover and reduce heat to low.
Simmer till rice is cooked.
Season the broth with salt and pepper. Sprinkle some
finely chopped spring onions and that'll be your soup!
Serve with some chilli sauce (Sriracha), minced garlic and ginger,
sweet dark soy sauce, cilantro, spring onions and cucumber.
Enjoy
a handful of sliced ginger
6 stalks of spring onions
1 lemon grass stalk crushed
5 cloves garlic (whole)
sesame oil
1 teaspoon peppercorns
1 teaspoon fish sauce
Jasmine rice or any long grained rice
(washed and soaked in cool water for 15-20 minutes. Strained).
minced garlic
minced ginger
finely chopped medium sized onion
Clean the chicken with a handful of kosher salt by rubbing
all over and inside the chicken as well. Rinse well.
Drain chicken for few minutes then season well with salt
inside and out. Stuff chicken with ginger, lemon grass and
spring onions.
Place the chicken in the big pot and add water just enough
to cover the chicken.
Add in cloves of garlic, fish sauce, peppercorns and
1 tablespoon of sesame oil. Bring the pot to boil over high heat for about
20 minutes and turn heat to low and simmer for 15 minutes.
This depends on how big your chicken is. So, adjust accordingly.
Prepare a basin or a pot filled with cold water.
When chicken is cooked, turn off heat and carefully remove chicken
from the pot using 2 big slotted laddles and place it in
basin with cold water.This will stop the cooking process.
It'll keep the meat softer and juicier, also makes the skin
firmer. Discard chicken stuffing. Don't throw away the chicken broth.
We will use it to cook rice.
When the chicken is totally cooled down, drain the chicken.
Slice 'em into serving pieces and place it in a platter.
Let's cook the rice!
In a pot on low to medium heat, put 2-3 tablespoons of
sesame oil, add in minced ginger, onions and garlic.
Saute for few minutes or until fragrant.
Add in the rice. Stir for few minutes or until rice is slightly toasted.
Add in the broth, make sure to strain it.
1 1/2 cups of broth to a cup of uncooked rice, that's
how I measure, but sometimes it all depends on the type
of rice.
Bring to a boil, then cover and reduce heat to low.
Simmer till rice is cooked.
Season the broth with salt and pepper. Sprinkle some
finely chopped spring onions and that'll be your soup!
Serve with some chilli sauce (Sriracha), minced garlic and ginger,
sweet dark soy sauce, cilantro, spring onions and cucumber.
Enjoy
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