A really good dish to soothe the flu that is spreading now due to weather changes.
For 4 persons:
Ingredients:
For the rice:
– 400gr rice
– 4 garlic mashed
– 600 ml chicken broth from the boiled chicken
– salt, pepper
– Cook all the ingredients in a rice cooker until rice is done
(You are welcome to use other method if cooking)
For the chicken soup:
– 500gr chicken with bone
– 2 pcs spring onion sliced
– 2 ltr water
– 3 cm ginger bruised
– 2 tbs soy sauce
– 2 tbs sesame oil
– Boil all ingredients except sesame oil until the chicken is tender approx 30 mins.
– Take 600 ml of broth to make the rice and 100ml to make the sauce.
– Continue boiling until the broth has reduced half the size.
– Take chicken out from the broth and smear sesame oil all over the chicken.
For the Ginger Sambal:
– 10 bird’s eye chili (or more according to your taste buds) boiled
– 1 cm ginger minced
– 2 garlic minced
– salt
– vinegar
– Fry minced garlic and ginger until fragrant.
– Mixed all ingredients in a pestle and mortar until smooth.
For the Sauce:
– 100ml chicken broth
– 1 tsp soy sauce
– 1 tsp oyster sauce
– 1/2 tsp sugar
– 1 tsp rice wine (I used dry sherry)
– 1 tsp sesame oil
– salt
How to serve:
– Put the rice in a plate topped with chicken (if you use big piece of chicken better cut it)
– Put sauce, sambal and soup in separate bowl.
