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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Ingredients:
1 chicken, about 4 lbs |
water (for boiling) |
1 piece ginger |
1 teaspoon salt |
4 tablespoons oil |
3 garlic cloves, crushed |
1 stalk celery, chopped |
1 teaspoon salt |
3 red chilies, sliced |
2 garlic cloves, sliced |
1 piece ginger |
2 tablespoons sugar |
3 tablespoons vinegar |
3 tablespoons fish sauce |
1/2 teaspoon salt |
Directions:
1. Pound ginger and rub all over chicken.
2. Boil water, add chicken and boil for 15 minutes, cover pot tightly and turn heat off and let it cook slowly for 1 hour.
3. Turn on flame again, when it start to boil take out chicken and rinse it under cold water, then set aside Wash rice and drai n.
4. Heat oil and fry garlic and celery for 2 minutes.
5. Add rice and stir until rice is covered with oil.
6. Pour in broth and reduce heat to cook.
7. Mix all the sauce ingredients together to make sauce.
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