Yield: 4 servings
|\N \N||Shimizu BWHT68A|
|1 large||Whole chicken|
|¼ cup||Hot chicken fat or oil|
|1 \N||1 x 1/8\" piece ginger --|
|5 \N||Cloves garlic -- minced|
|4 cups||Homemade chicken broth --|
|½ cup||Yellow bean sauce (Toa Geo|
|1½ tablespoon||Ginger -- minced|
|1 teaspoon||Garlic -- minced|
|1 \N||Chili -- chopped (optional)|
FOR THE CHICKEN
FOR THE SAUCE
(Thai Garlic Rice and Chicken) To make chicken: Fill a large pot with enough water to boil a whole chicken. Bring the water to a rapid boil and slowly lower the chicken into the water. Let sit for 5 minutes then take it out. Dip the chicken in another pot of cold water and let sit 5 minutes.
Repeat this procedure 3 to 4 times or until the chicken is cooked through but not overcooked. This keeps the chicken very moist inside.
Place the cooked chicken in a container and cover tightly until ready to serve. Reserve the broth to cook the rice with. Wash and drain the rice, set aside. Saute garlic in oil over low heat only until fragrant but not brown. Add rice and saute 5 minutes longer. Transfer to the rice cooker and add ginger, salt and chicken broth and let it cook. Serve with sliced chicken, sliced fresh cucumber and sauce.
To make sauce: Combine all the ingredients in a blender and blend for 5 to 10 seconds. Add a little water if the mixture is too thick. The sauce should be on the watery side. NOTE: Chicken broth may be made ahead of time by boiling the wing tips, neck, ect. and then freezing.
Remove the solid fat on top once cold but before frozen. Thaw and use in this recipe. The broth must be cooled before adding to the rice.
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