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serves: 4
For
the sauce:
5 fresh red chillies
3 garlic cloves
5 pieces fresh
ginger, peeled
2 tablespoons rice wine vinegar
2 tablespoons vegetable
oil
4 teaspoons sugar
3/4 teaspoon salt
2 tablespoons chicken stock
For sauce:
Combine the ingredients in a blender and pulse until
smooth but not pureed. Set aside.
To make the chicken and rice, rub the
chicken with the salt. Place the scallions and 2 pieces of ginger in the
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.
For the chicken and rice:
1 3-4
pound whole chicken, excess fat removed
2 1/2 teaspoons salt
5
scallions
1 thumb-size piece ginger, peeled and cut in 6
8 cups chicken
stock
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 cups
Thai fragrant rice, rinsed and drained
3 garlic cloves, thinly sliced
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 and keep warm.
Measure 4 cups of the stock the chicken cooked
in, retaining the rest for another use. In 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.
Transfer the rice to a
serving platter. Top with the chicken, garnish with the scallions and serve
immediately with the chili-ginger sauce on the side.
