Thai chicken with rice and chili-ginger sauce | epicuriantime.com

Ingredients

• For the sauce:
• 5 fresh red chillies
• 3 garlic cloves
• 5 pieces fresh ginger, peeled
• 2 tablespoons rice wine vinegar
• 2 tablespoons vegetable oil
• 4 teaspoons sugar
• 3/4 teaspoon salt
• 2 tablespoons chicken stock
• For the chicken and rice:
• 1 3-4 pound whole chicken, excess fat removed
• 2 1/2 teaspoons salt
• 5 scallions
• 1 thumb-size piece ginger, peeled and cut in 6
• 8 cups chicken stock
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 cups Thai fragrant rice, rinsed and drained
• 3 garlic cloves, thinly sliced
• recipeIngredient ends