|
1 x 1 kg chicken
2 tablespoons oil
10 cloves garlic, finely chopped
1 onion, finely sliced
1 teaspoon finely chopped fresh ginger
2½ cups rice
4 cups water
3 tablespoons fish sauce
4 scallions, finely sliced
|
|
Method:
Cut chicken into serving pieces.
Heat oil in a large frying pan and fry the garlic until pale golden.
Remove and reserve. Add onion and ginger to pan and fry until
soft, then add chicken and fry, turning, until chicken is golden and
half cooked. Add rice and stir fry for a few minutes, then
return half the fried garlic to pan, add water and fish sauce.
Bring to the boil, then turn heat low, cover tightly and cook 20
minutes without lifting lid. Serve garnished with reserved fried
garlic and scallions.
|