Ingredients for rice, chicken and soup:
rice
medium tender free range chicken
Ginger - shredded fine
Garlic - shredded fine a few cloves
1 or 2 cinnamon
some Pandan leaves (for soup and rice)
some salt
Lettuce
Method:
Cook chicken in water with Pandan leaves and salt (to taste).
Do not overcook chicken - 20 to 30 minutes. Remove Chicken,
let cool and cut into serving size. Keep the stock for rice and
soup.
Fry shredded ginger and garlic with oil till golden fragrant, add
to rice.
Pour in chicken stock, add cinnamon, cloves, Pandan leaves and
cook
(in a rice cooker) as usual.
Add lettuce (or other leafy veg) to remaining boiling chicken stock
and
turn off heat. Do not cook the lettuce.
Ingredients for chili sauce:
fish sauce
sugar
fresh red chilies
ginger
local lime
garlic
vinegar
Method:
Put garlic and ginger in mixer and grind till rather fine. Add
vinegar,
fish sauce, salt and sugar to taste. Squeese lime while
serving.
Ingredients for garnish:
coriander
tomatoes - sliced
cucumber - remove skin, sliced
roasted sesame seed
sesame oil
light soya sauce
pineapple - sliced
To Serve:
Put chicken in the middle, sliced tomotoes, pineapple and
cucumber
by the side. Splash with light soya sauce, a little sesame oil and
top with
coriander.
Remove Pandan, cloves and cinnamon from rice. Fill rice in a
bowl
(used like a mould ), and transfer onto plate. Add some
tomatoes,
pineapple and cucumber to the side. Served with soup and chili
sauce
in separate bowls.
