Boiled Chicken with Rice

Ready in 1h

Try this Boiled Chicken with Rice recipe, or contribute your own.


3 Cloves garlic; peeled
2 1/2 c Water
3 tb Water; (up to 4)
1 Scallion; finely sliced
1 c Jasmine rice
1 ts Salt
1 tb Vegetable oil
1 Garlic; minced
1 3-pound whole chicken; (up to 4)
1/2 c Soy sauce
1 ts ginger; Minced
1/2 ts Sugar; to taste (up to 1)
3 sl Ginger; about 1 inch total
Water to cover

Original recipe makes 1



Source: Vanisa Yuthasastrakosol Chicken: Place chicken in empty pot. Add water to cover. Remove chicken and bring water to a boil. Add ginger, garlic, and chicken, cover, and simmer for 1 hour. Rice: Bring water to a boil. While water is heating, thoroughly rinse rice until water runs clear. Add rice to boiling water, add salt and oil if desired, cover, lower heat to a simmer, and cook 15 to 20 minutes, until rice is tender. Sauce: Mix all ingredients together. Allow an hour or so for flavors to blend. Serving Suggestions: Place a small dish of sauce next to each placesetting. Top rice with a few green rings of scallion. A pretty vegetable to serve with might be steamed snowpeas with slivered red and yellow peppers, or other colorful vegetables in season. Notes: Remove chicken carefully from the water. It tends to fall apart. * I found the dipping sauce to be too salty. I prefer to mix it half and half with the chicken boiling water. * I jar the water from the chicken and let it cool in the fridge with the fat on top. It can be used 3 or 4 times, just remove the fat before reheating. The one time I forgot to reduce the heat on the chicken, the water reduced into chicken soup, but the chicken was a mite tough. Posted to JEWISH-FOOD digest V96 #69 Date: Sat, 02 Nov 1996 08:59:23 -0500 (EST) From: "Maxine L. Wolfson"

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