Chicken with Rice and Chili-Ginger Sauce
| Yield: | 4 Servings |
| Categories: | Singapore, Seafood |
| FOR THE CHILI-GINGER SAUCE | ||
| 5 | Fresh red chilies; or to taste | |
| 3 | Cloves garlic | |
| 5 | Pieces fresh ginger; peeled | |
| 2 | tb | Rice wine vinegar |
| 2 | tb | Vegetable oil |
| 4 | ts | Sugar |
| 3/4 | ts | Salt |
| 2 | tb | Chicken stock |
| FOR THE CHICKEN AND RICE | ||
| 1 | Whole chicken; (3-to-4-pound), fat removed | |
| 2 1/2 | ts | Salt |
| 5 | Scallions | |
| 1 | Piece ginger; (thumb-size) peeled and cut into six slices | |
| 8 | c | Homemade chicken stock |
| 1 | tb | Sesame oil |
| 1 | tb | Vegetable oil |
| 2 | c | Thai fragrant rice; rinsed and drained |
| 3 | Cloves garlic; thinly sliced | |
| Sliced scallions for garnish |
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