White cooked chicken with ginger rice
Experience delicious flavors with White Cooked Chicken with Ginger Rice. Simple to prepare, perfect for a flavorful dinner!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Saucepan
- Fine-mesh sieve
- Tongs
- Tray
- Skillet
- Mixing bowl
- Mason jar
- Serving bowl
- Serving platter
- Measuring spoon
- Stove
- Chef's knife
- Cutting board
Ingredients
- Master stock
- 2 1/2 cup chinese rice wine (shao hsing)
- 8 green onions (scallions), trimmed, halved
- 10 cloves garlic, bruised
- 180 grams fresh ginger, sliced
- 2 tablespoons salt
- 1.4 kilograms whole free-range chicken
- 3 green onions (scallions), sliced finely
- 6 centimetre piece fresh ginger (30g), cut into matchsticks
- 2 teaspoons sesame oil
- 2 1/2 teaspoon caster sugar
- 2 tablespoons peanut oil
- 1/4 cup light soy sauce
- 2 tablespoons oyster sauce
- 370 grams gai lan, trimmed, chopped
- 1 fresh long red chilli, sliced thinly
- 5 litres cold water
- Ginger rice
- 2 cups jasmine rice
- 1 tablespoon vegetable oil
- 1 clove garlic, crushed
- 10 centimetre (50g) piece fresh ginger, sliced thinly
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