Ingredients
Scale
- 1 whole chicken (about 3–4 pounds), cleaned
- 2 cups jasmine rice, rinsed
- 5 cups water or chicken broth
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 cucumber, thinly sliced
- Fresh cilantro leaves for garnish
- Salt and pepper, to taste
Feel free to add a touch of cinnamon if you’re feeling adventurous. It’s a little nod to my mum’s love for unexpected flavors.
Instructions
- In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing until fragrant, about 2 minutes.
- Add the whole chicken to the pot, seasoning it with salt and pepper. Sear on all sides until golden brown, about 5-7 minutes. This step reminds me of the patience my mum taught me—good things take time.
- Pour in the water or chicken broth, ensuring the chicken is covered. Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes.
- Remove the chicken from the pot and set aside. Add the rinsed rice to the pot, stirring gently.
- Return the chicken to the pot, placing it on top of the rice. Cover and continue cooking on low heat for another 15-20 minutes, or until the rice is tender and fluffy.
- Fluff the rice with a fork, slice the chicken, and serve with cucumber slices and a sprinkle of cilantro. This final touch is like the cinnamon on my mum’s crumbles—an element of freshness and warmth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International