1 Comment

Chicken Rice


1 whole chicken
1 pint water
Jasmine or fragrant Thai rice
2 cloves garlic finely sliced
1/2 inch of fresh ginger sliced thinly
1 tablespoon of sesame oil
salt to taste
1/2 cucumber sliced thinly


Boil the chicken, covered, in a pint of water until it is cooked through (about 1/2 hour max), do not overcook. Remove the cooked chicken from the stock and keep to one side.

Fry the uncooked rice in the sesame oil until it starts to brown just a little, add the garlic and ginger and enough of your chicken stock to steam the rice (if you used 1 cup rice, use 1 cup stock), cover tightly and steam until rice is cooked.

Serve rice with chicken on top and sliced cucumber to the side.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: