- one 3-4 lb. chicken, cut into pieces (2 lbs. of thighs, which is 4 of them)
- 3 tbsp. garlic, roughly chopped and divided (4 tbsp.)
- 5 slices fresh ginger, smashed (10)
- 1/4 cup peanut oil (1/8)
- 2 cups rice (a scant 2c.)
- 2 tbsp. dark sesame oil
- 1/2 cup ginger-scallion sauce (recipe follows below)
- 2 cups peeled, seeded and diced cucumber
- 2 tomatoes, sliced
- chopped fresh scallion and/or cilantro
Leave the chicken be, or remove it from the stock, whichever you prefer.
Put the neutral oil in a skillet over medim heat. When it's hot, add the remaining garlic and ginger. Cook, stirring occasionally, till the garlic begins to brown (3-4 minutes).
Pour the oil-garlic-ginger mixture into your rice cooker. Add the rice and enough broth from the chicken (it was about 3-1/4 cups for me), and start cooking.
Carve the chicken however you wish (with or without bones), then rub with dark sesame oil. Serve as you choose - Bittman advocates drizzling some of the sauce over the chicken and serving it over the rice with the tomato and cucumber, while I am probably going to pack it straight into my Bento and keep the sauce in tiny Tupperwares on the side.
Ginger-Scallion Sauce (again from Bittman, with variations in italics)
While this sauce is lovely on its own, the accidental addition of some red pepper flakes worked well.
- 1/4 cup minced ginger
- 1/2 cup scallions
- 1 clove garlic, minced
- 1/4 tsp. red pepper flakes
- 1 tsp. salt
- 1/2 cup neutral oil (I used peanut)
In a pan, heat the oil over high till it smokes. Pour the oil over the ginger-scallion mixture, mix well, and serve or store.