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Ginger and Garlic RIce with Chicken (Com Ga)
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| Servings |
Prep. Time |
Cooking Time |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 4-6 |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 2 cups long-grain rice, such as jasmine |
2 tablespoons vegetable oil |
2 large cloves garlic, peeled and chopped |
| 2 tablespoons chopped ginger |
2-3/4 cups chicken stock made with a whole
chicken |
1 bunch cilantro, tough stems removed |
| chicken (from making the stock) |
Nuoc nam gung |
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| 1 |
Put the rice in a bowl with a few cups of water.
Gently swirl your fingers in the bowl to allow the starch to
separate from the grains. Once the water becomes white, drain and
repeat this process twice more. With each time, the water will get
less cloudy. The idea is not to get rid of all the starch, just
enough so that the rice will not be too sticky or too dry when
cooked. Put the rice in a sieve and drain until the rice is fairly
dry again. |
| 2 |
Heat the oil in a medium clay pot or heavy-bottomed
pot over medium heat. Add the garlic and ginger and stir-fry until
golden and crisp, 5 to 7 minutes. Add the rice and stir with a
wooden spoon until lightly golden, 3 to 5 minutes. Add chicken stock
and stir to level the rice. Scatter the cilantro across the top,
cover, and cook until the rice has absorbed all the stock, about 25
minutes. Turn the heat off and with a wooden spoon, stir the rice a
few times. Allow to rest, covered, for 5 to 10 minutes before
serving. |
| 3 |
With a cleaver, carefully chop the drumsticks and
thighs in half crosswise through the bone. Then, chop the breast in
half lenghtwise and crosswise three times through the bone. Serve
with the ginger and garlic rice and nuoc mam gung on the side. |
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