Chicken rice or Com Ga. Such a plain-looking dish, but don't let it fool you. This dish is packed with flavors. This dish uses a lot of ginger. So if you have ginger to use up, this is a recipe for you.
Chicken Rice Recipe
1 whole chicken (free-range chicken preferred)
1/2 cup fatty chicken skins (can be removed from whole chicken)
2 liters water
1 ½ cups chopped/grated ginger
1 teaspoon MSG
1 teaspoon sugar
3 teaspoons salt
5 cups white rice (washed, rinsed and drained dry)
Thoroughly clean the chicken in a bath of water and salt. Then rinse.
In a large pot with two liters of boiling water, add the whole chicken. Cook for 30-35 minutes. Transfer chicken into an ice bath. Keep the chicken stock for the rice.
After 30 minutes, remove the chicken from the ice bath and cut into small pieces.
Heat a wok or large pan on medium high.
Add the chicken skin and let skin brown and fat render. Be careful. The fat will splatter. Hot chicken oil in the eye is no fun.
Remove the fried chicken skins and place them on a plate lined with paper towels. These are tasty bits. You can save these as toppings on the rice or add a bit of salt and pepper and enjoy these as a snack.
Saute the grated/chopped ginger until limp in the oily pool of chicken fat. Cook for 5 minutes until the ginger is limp and fragrant. Add MSG, sugar and salt.
Add uncooked rice.
Toss the rice until the grains are nice and opaque. This will provide tons of flavor!
In a stock pot with a lid, add the rice and 10 cups of chicken stock.
Cook the rice on low for 25 minutes with lid on.
Ginger Fish Sauce
½ cup sugar
½ cup fish sauce
3 tablespoons of grated ginger
¼ teaspoon MSG
1 ½ limes; juiced
2 teaspoons minced chili peppers
Combine above sauce ingredients in a bowl and mix.
When you are ready to eat, serve with rice and chicken. Smear some of the delicious ginger fish sauce on top.