Ginger Chicken

I seldom use this recipe, but it's such a light and refreshing preparation because it involves very little oil. Again, this is best prepared using with bones still intact, and afterwards the liquid can be used to prepare soup. In Singapore, this is famously called Chicken Rice, at least when I was there last in 1985. This style of preparation is served all over Singapore typically found at street vendor kiosks and/or food courts.

The preparation is very simple, hearty and tasty; very light for warm or cold day offering......a 5lb whole chicken can serve 3-4 depending depending on appetite.

What you will need for this recipe:

5-6 whole chicken

Chicken broth/stock (see my previous posts on stocks) about 1 gal.

Fresh ginger root (plenty) about 2tbsp after pureed/pounded fine

Fresh Scallions (green onions) about 2 bunches

Garlic finely chopped

Shallots finely chopped

Medium Grained rice 1cups

Sesame oil 1tbsp

2 tbsp soy sauce

Kosher/sea salt to taste

White pepper to taste

Method:

If you don't have a gallon of chicken broth/stock you can dilute half of each: 2qt water to 2qt chicken stock - or just use water to boil the chicken.

In a 6/8qt pot saute garlic and shallot in sesame oil for about 30sec.

Add water/chicken broth/stock and let it come to a boil

Add salt, soy sauce and white pepper

Slice all the scallions, reserve the green part for later and use the white part for the broth

Add chicken into broth (making sure it's properly cleaned and washed)

Let it cook (covered) for about 45-70 mins or until internal temp is 165F

Remove chicken and let it rest on a drip pan.....put the drippings back into broth.

There should be about 1/2 gal of broth left......use about 2-3cups of this to cook the rice

Make sure rice is rinsed until liquid is clear.

Cook rice with 2-3 cups (depending how mushy and sticky the preference is)

Serve with chicken with a side of the broth, rice and sliced green scallions as garnish in the broth.