|05: TYPE: Steam Chicken
10: 0.5 lb fresh chicken
20: 3 cloves garlic
30: 4 shallots
40: 2 inches ginger root
50: 1 tablespoon black soy sauce
60: 1 teaspoon salt
70: TYPE: Rice
75: 2 cups uncooked rice, washed thoroughly
80: 1 inch ginger root
90: 3 cloves garlic
100: 4 or less tablespoons butter
110: 2 pandan leaves
120: pinch salt
130: 3 tablespoons fried shallots
150: TYPE: C=HILI Sauce
140: 5 - 20 red chilies
150: 4 or more cloves garlic
160: 1 or less inch ginger
170: 3 tablespoons lime juice
180: 1 or less teaspoon sesame oil
190: Salt and sugar to taste
200: TYPE: GARNISH
210: 1 cucumber, sliced
220: REM: It is healthier to eat less oil and salt.
230: READ: Prepare the chicken in advance.
240: READ: Prick the chicken with a fork to allow seasonings to penetrate.
250: READ: Blend or pound garlic, shallots and ginger, then mix with all other ingredients and rub into chicken.
260: READ: Marinate overnight (at least 4 hours)
270: READ: Wash the rice, drain and put in saucepan or rice cooker.
280: READ: Pound the ginger and garlic together and add to rice together with butter, pandan leaves, salt and sufficient water to cook the rice.
290: READ: When the rice is cooked, fluff up with fried shallots.
300: READ: Blend all the chili sauce ingredients together until fine.
310: READ: Put the marinated chicken into the pot that contains
about five bowls of water.
320: READ: Boil the chicken for 10 minutes or less.
330: REM: Best to cook with pressure cooker.
340: REM: Serve the rice with the chicken, cumber and chili sauce,
with a bowl of clear chicken soup to accompany it if desired.