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Add a photoServings: 8
Ingredients
- 1 x Chicken for boiling
- 1/4 c. Sliced fresh ginger
- 1/4 c. Crushed fresh ginger
- 4 x -(up to)
- 6 x Cloves garlic crushed
- 2 x -(up to)
- 3 x Cloves garlic chopped
- 3/4 c. Soy sauce
- 1 x -(up to)
- 2 x Scallions, just the green parts, minced small
- 3 c. Uncooked jasmine rice Water
Directions
- And cooks it for her. It makes a nice variation from just plain boiled birdies:Put the chicken in a big pot of boiling water with the sliced ginger and cook till the chicken is done. Save the broth. Remove the chicken from the pot and remove the meat from the bones. Cut the meat into bite-sized pcs. Set aside.
- Wash the rice and add in 6 c. of the broth to the rice. Add in the crushed ginger and garlic and mix this up. Cook the rice for 20 min, then turn off the heat and let stand covered for 5 min more.
- While the rice is cooking, put the soy sauce in a bowl, and add in the chopped garlic and green onions. You can also add in a dash of sesame oil to this.
- Set aside to let the flavors blend.
- Note: You should add in a little of the chicken fat with the boiling water, or possibly else add in a little oil to the rice before cooking. Too much fat makes the rice stick to the bottom of the pot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 8 servings | |
| Calories 354 | |
| Calories from Fat 210 | 59% |
| Total Fat 23.29g | 29% |
| Saturated Fat 6.66g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 1457mg | 61% |
| Potassium 388mg | 11% |
| Total Carbs 4.05g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.61g | 0% |
| Protein 30.53g | 49% |
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