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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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|Serving Size: 1 Serving (1994g)|
|Recipe Makes: 1|
|Calories from Fat: 1921 (49%)|
|Amt Per Serving||% DV|
|Total Fat 213.5g||285 %|
|Saturated Fat 59.1g||296 %|
|Monounsaturated Fat 90.2g|
|Polyunsanturated Fat 46.5g|
|Cholesterol 1008mg||310 %|
|Sodium 2981.7mg||103 %|
|Potassium 3115.4mg||82 %|
|Total Carbohydrate 199.6g||59 %|
|Dietary Fiber 5.9g||23 %|
|Sugars, other 193.7g|
|Protein 271.8g||388 %|
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Calories per serving: 3887
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