1 red chilli, chopped or 1 teaspoon of sambal oclek
1/2 cup of Chinese cabbage, in julienne
2 tablespoons of fresh coriander, chopped
Wash chicken in cold water. Put it in a large casserole along with the celery leaves, the pis pimienta grains, salt and spring onions; cover with water. Cover the casserole, bring to the boil and bring to a boil over a len to fire during 15 minutes. Turn off the heat and leave it covered for 45 minutes.
Heat the oil in a saucepan with a lid that fits. Add ginger, garlic and onion and let it have been gaded until soft and hard. Apart 1 tablespoon of oil to make one of the sauces.
Add the rice to the casserole and re-ógue it a few 2 minutes. Add 3 cups of casserole broth in which he cooked the chicken and filled veil to the boil; turn down the heat and let it simmer until holes appear on the surface of the rice, Cover the casserole with a lid that adjusts and minimizes heat. Let it cook for 15 minutes. Remove the lid and fluff out the rice with a fork.
While making the rice, take the chicken out of the casserole, res making the broth for the soup. Cut through the joints and arrange the pieces in a serving dish; keep warm.
To make the dipping sauces
Mix the tablespoon of oil you reserved with the grated ginger. For the second sauce, mix the soy sauce and chilli.
To make the soup
The remaining broth can be served with the rice dish as a soup. Hang it, bring it to the boil and add the Chinese cabbage. Pour into a serving bowl and sprinkle with coriander. Serve the chicken, rice and dipping sauces with the soup bowl next to it.
The chicken can be prepared a day before and left in the fridge. Store the covered broth in a separate container. Finish preparing the dish just before serving.
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