Chicken With Rice And Chili-Ginger Sauce
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Chicken With Rice And Chili-Ginger Sauce
  Chicken    Rice    Singapore    Seafood    Sauces  
Last updated 6/12/2012 1:14:11 AM. Recipe ID 42965. Report a problem with this recipe.
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      Title: Chicken with rice and chili-ginger sauce
 Categories: Singapore, Seafood, Nytimes, New
      Yield: 4 Servings
 
MMMMM-----------------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

MMMMM------------------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
 
  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 




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Recipe ID 42965 (Apr 03, 2005)

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