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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a dish of chicken, stewed in seasoned water and served with jasmine rice and a delicious dipping sauce. It is traditionally a breakfast dish. I learned it from a chef who spent a lot of time in Thailand and offered cooking classes at a local culinary school. Ingredients:
1 whole broiler-fryer chicken |
1 tablespoon maggi seasoning, sauce |
1 tablespoon nam pla or 1 tablespoon soy sauce |
1 medium onion, cut in half |
3 slices gingerroot |
cooked jasmine rice |
1 tablespoon brown bean sauce |
1 tablespoon garlic, minced |
1 tablespoon cilantro roots, minced |
2 chilies, chopped |
2 tablespoons oil |
1 teaspoon vinegar |
1/2 cup sweet soy sauce |
Directions:
1. Rub the chicken with the sauces inside and out. Stuff the ginger and onion inside the chicken and immerse it in water. Bring it to a boil and simmer for 40. minutes.
2. Remove the chicken from the heat and allow it to cool. Retain the stock to make jasmine rice, if desired.
3. For the sauce: Heat the oil. Stir fry the bean sauce, garlic and cilantro root.
4. Pour into a bowl and add the soy sauce, vinegar and chilies.
5. To finish - Mold the rice in a bowl, slice the chicken and place on top of the rice.
6. Serve with the sauce and garnish with cucumber slices.
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