Chicken Rice

Posted by reeniek (291)
Category: Main Courses
Subcategory:

Recipe Details:

For rice --
2 cups short grain rice
2 cups chicken stock
1 small piece of ginger

Cook in rice cooker, according to rice cooker instructions.

For steamed chicken --
1 3 1/2 pound chicken, rinsed and patted dry
2 cups chicken stock
1 1-inch piece of ginger
Kosher salt
2 tablespoons soy sauce
2 tablespoons orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons sherry vinegar
1 tablespoon chopped ginger
1 large garlic clove, minced

Place a steamer basket in the bottom of a large stockpot. Pour in equal amounts of chicken stock and water, enough to reach the bottom of the steamer basket. Add piece of ginger. Bring to a boil.

Generously salt the chicken inside and out; set breast side up in the steamer basket. Reduce the heat to low and cover. Steam the chicken, about 1 hour. Turn off the heat and allow to cool for about 20 minutes.

To prepare the sauce, in a small bowl whisk together the soy sauce, orange juice, rice vinegar, lemon juice, sherry vinegar, ginger and garlic.

Remove the chicken from the pot and place on a large cutting board. Carve and place pieces on top of rice.

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