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Ingredients
US|METRIC
4 SERVINGS
- 1 whole chicken (cornish, about 1 ½ lb, cut into serving pieces then sprinkled with a pinch of salt & pepper, Some prefer boneless chicken breast. You can use any part you prefer. As for me, I use Cornish chicken most of the time.)
- 2 Tbsp. olive oil
- 6 cloves garlic (minced)
- 1 onion (medium sized, minced)
- 2 ginger (thumb sized, julienned)
- chicken (2 pcs. Knorr, cube)
- 2 cups rice (uncooked, I use 1 cup jasmine rice and 1 cup glutinous rice)
- 8 cups water
- 3 Tbsp. fish sauce
- 1 Tbsp. safflower (kasubha)
- 5 stalks green onion (chopped)
- 4 Tbsp. fried garlic (for garnish, You may used store-bought or you can make your own. Simply stir-fry 1/2 cup chopped garlic in 1/8 cup olive oil until golden brown. Drain and allow to completely cool down before storing in a tightly sealed container, optional)
- 6 hard boiled eggs (or a dozen hard boiled quail eggs, peeled, My daughters love quail eggs. I use 1 can quail eggs to eliminate the hassle of boiling then peeling them one by one.)
- salt
- pepper
- 2 lemon (optional)
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