Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 head garlic, minced (about 8-10 big cloves)
- 3 inches fresh ginger, peeled and sliced into thick coin shapes (or microplaned)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 lbs boneless skinless chicken thighs, cut into 1/2-inch dice
- 6 cups chicken broth (1 48-oz package)
- 1 cup rice (I prefer short-grain like Calrose)
- green onion, sliced thin
- garlic, minced, fried golden brown and crispy
- egg, hard-cooked
- fish sauce
- lemon juice (or kalamansi juice, Filipino kumquat)
- Heat a stockpot or dutch oven over medium heat. Add vegetable oil. Add onions, garlic, and ginger. Season lightly with salt and pepper. (I season lightly especially if it's for a sick person; also, fish sauce will add saltiness later.) Cook, stirring, until fragrant and somewhat translucent. Add chicken. Cook, stirring occasionally, until chicken is no longer pink.
- Add the chicken broth and bring to a boil. Add rice, and simmer until rice is soft, about 30-40 minutes. Taste and adjust seasoning.
- Before serving, remove the ginger coins (or leave it in to surprise people). Dish into bowls and garnish each helping with sliced green onions, crisp-fried garlic, and a slice of hard-boiled egg. Season to taste with the salty fish sauce and lemon or kalamansi juice. If desired, thin with a little more chicken stock or water.
- Notes * This thickens a lot when it cools. Add water or chicken broth when reheating. * My family does not like discovering ginger by biting on it, so I microplane the peeled ginger until it's incognito.
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