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1
Chicken: Place chicken in empty pot.
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2
Add in water to cover.
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3
Remove chicken and bring water to a boil.
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4
Add in ginger, garlic, and chicken, cover, and simmer for 1 hour.
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5
Rice: Bring water to a boil.
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6
While water is heating, thoroughly rinse rice till water runs clear.
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7
Add in rice to boiling water, add in salt and oil if you like, cover, lower heat to a simmer, and cook 15 to 20 min, till rice is tender.
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8
Sauce: Mix all ingredients together.
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Allow an hour or possibly so for flavors to blend.
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10
Serving Suggestions: Place a small dish of sauce next to each placesetting.
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11
Top rice with a few green rings of scallion.
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12
A pretty vegetable to serve with might be steamed snowpeas with slivered red and yellow peppers, or possibly other colorful vegetables in season.
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13
Notes: Remove chicken carefully from the water.
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14
It tends to fall apart.
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15
* I found the dipping sauce to be too salty.
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16
I prefer to mix it half and half with the chicken boiling water.
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17
* I jar the water from the chicken and let it cold in the fridge with the fat on top.
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18
It can be used 3 or possibly 4 times, just remove the fat before reheating.
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19
The one time I forgot to reduce the heat on the chicken, the water reduced into chicken soup, but the chicken was a mite tough.
