2. Place in a large pot. Add whole chicken, ginger and minced garlic halves. Reduce heat and simmer until chicken is tender, about 40-50 minutes. Removes surface contaminants. After cooking, remove the chicken from the broth and let it cool. Reserve the broth to cook the rice.
3. Put vegetable oil in another pan and put it on medium heat.
4. Pour the 4 cups of the reserved chicken broth into the pan with the rice. Cook for about 15-20 minutes or until rice is tender and liquid is absorbed.
5. While the rice is cooking, remove the bones from the boiled chicken and cut into bite-size pieces.
6. When the rice is cooked, loosen it with a fork and sprinkle with sesame oil and soy sauce.
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