serves 4
4 each chicken breasts
2 can chicken broth
1 can water
3 cups jasmine rice
1 tablespoon garlic, minced
1 tablespoon ginger, minced
Fish Sauce
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 tablespoons fish sauce
2 tablespoons white vinegar
2 tablespoons sugar
2 tablespoons water
Soy Ginger Dipping Sauce
4 tablespoons peanut oil/vegetable oil
1 tsp soy sauce
1 tablespoon ginger
2 each green onion, chopped
Ginger Salt Dipping Sauce
3 tablespoons vegetable oil
1 each green onion, chopped
2 tablespoons ginger, minced
1 tsp salt
1. Poach chicken breasts in 2 cans of chicken broth diluted with 1 can water.
2. Set chicken breasts aside.
3. In a pan, add 2 T. oil. Add 1 T. minced garlic and 1 T. minced ginger. Add rice and saute until slightly golden.
4. Put rice grains in a rice cooker and add the proper amount of liquid using the liquid used to poach the chicken.
5. Make the dipping sauces.
6. For the fish sauce, mix together the ginger, garlic, sugar, vinegar, fish sauce, and water.
7. For the ginger soy sauce, heat the oil. Turn off heat and then add the ginger, green onion, and soy sauce.
8. For a plain ginger green onion dipping sauce, heat up 3 T. vegetable oil. Turn off heat and add to 1 green onion chopped, 2 T. minced ginger, and 1 tsp. salt.
9. Serve the rice with the poached chicken breasts sliced with the dipping sauces.
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