Ingredients

The following ingredients have 5 Servings
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1 1 1/2-inch piece ginger (peeled and sliced in thick chunks)
  • 2 lbs chicken tenderloin (or a combination of boneless, skinless thighs and breast, cut into bite-size pieces)
  • 1-2 tablespoons fish sauce (patis, to taste. If you don’t have this handy, just use salt, to taste)
  • freshly ground black pepper (to taste)
  • 8 cups chicken stock (low sodium)
  • 1 cup sushi rice (or jasmine rice)
  • 4 scallions (finely sliced)

Instruction

  • In a large stock pot, saute the onion, garlic and ginger over medium-low heat until onion starts to become transparent, about 5-7 minutes.
  • Add chicken, fish sauce and pepper. Stir to combine and cook for about 5 minutes, or until the chicken is nearly all cooked.
  • Stir in the chicken stock and rice. Bring to a boil, then lower heat to simmer.
  • Cover and continue to cook until chicken is very tender and the rice is fluffed and cooked, about 20 minutes. Stir frequently and adjust seasoning as necessary.
  • Take out the medallions of ginger (no one really likes biting into chunks of ginger!).
  • Garnish with scallions and freshly ground black pepper before serving.