Posted on

17 September 2012

by

ewfood

1fl oz. vegetable oil

2 cloves garlic, crushed

1 piece ginger, 4cm long, julienned

2 onions, finely chopped

Pepper to taste

1 chicken stock cube

1.5lb chicken pieces

1fl oz.. fish sauce

6oz. cups uncooked rice

32fl oz. water

4 eggs, hard boiled and peeled

0.25oz. safflower petals, used to add to the colour but do not enhance the flavour

1 cup spring onions, chopped (for garnish)

1 lemon, quartered (for garnish)

Servings

6

Person

Preparation Time

10

min

1

In a pot sauté the garlic, onion and ginger in the oil until it begins to brown, season with black pepper
2

Add the chicken cube and sauté further until it combines with the sautéed roots
3

Add the chicken and cook until it browns, the pour in the fish sauce and the rice and mix well
4

Pour the water over this and bring it to a boil, lower the heat to a medium high and cook for about 30 minutes, or until the rice is cooked
5

Add the hard boiled eggs and the safflower (if you choose to)
6

Serve it hot and garnish with the lemons and spring onions