INGREDIENTS:
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 pieces of ginger, sliced in thick chunks
- 2 lbs chicken (a combination of boneless, skinless thighs and breast works well), cut into bite size pieces
- 1-2 tablespoons patis (fish sauce), to taste. If you don’t have this handy, just use salt!
- freshly ground black pepper, to taste
- 8 cups chicken stock, low sodium
- 1 cup jasmine rice
- 4 scallions, finely sliced
- In a large stock pot, saute the onion, garlic and ginger over medium heat until onion starts to become transparent, about 5-7 minutes.
- Add chicken, patis/fish sauce and pepper.
- When the chicken is cooked, add chicken stock and rice. Bring to a boil, then lower heat to simmer.
- Cover and continue to cook until chicken is very tender and the rice is fluffed and cooked, about 20 minutes.
- Stir frequently and adjust seasoning as necessary. Take out the medallions of ginger (no one really likes biting into chunks of ginger!).
- Garnish with scallions and freshly ground black pepper before serving.
Source: Kitchen Confidante
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