One of the most ubiquitous dish sold in every Chinatown around the globe and it is a popular choice for lunch. I know of places that serve just this on their menu and survive for generations. It turns out that this dish can be easily prepared at home so you can now prepare this when you crave for some 🙂
- 1 chicken, cut into 4-8 pieces
- 2 inches ginger, peeled and bruised
- 2 teaspoon salt
- 2 cup rice, washed and drained
- 2 garlic cloves, minced
- 1 inch ginger, peeled and bruised
- 3 tablespoon butter
- ½ teaspoon salt
- 2 cup water (or follow amount as specified by your rice cooker)
- 2 cloves garlic, minced
- 2 tablespoon sesame oil
- 2 tablespoon soy sauce
- Place chicken, ginger, and salt in a pot and add enough water to cover the chicken by another inch. Bring to a boil, then cover the pot with a lid, remove from heat, and let rest for 30 minutes.
- Transfer the chicken pieces and set aside.
- Remove the ginger from the cooking liquid and reserve as chicken stock.
- Melt butter in a frying pan, add garlic and ginger and stir fry for 2 minutes.
- Add rice and cook for another 2 minutes.
- Transfer to rice cooker, add salt and water and turn the rice cooker on to cook.
- In a microwave proof bowl, add garlic and sesame oil and heat with 450 Watt for 3 minutes until the garlic turns golden brown.
- Add soy sauce and mix well.
Divide the cooked rice into four plates, add chicken pieces and drizzle with the garlic sauce. Garnish with some cucumber and tomato slices. This dish is perfect with garlic ginger chili sauce.