Rice With Chicken


  • 4 Cups Water
  • 3-Pound Whole Chicken Giblets Removed
  • 1 Cup Fresh Ginger Root
  • 1 Head Garlic
  • 1 Tbsp Sugar
  • Salt To Taste
  • 1 Tbsp Coconut Oil
  • 1 Shallot Chopped
  • 1 Tbsp Garlic Chopped
  • 1 Tbsp Ginger Chopped Coarsely
  • 2 Cups Jasmine Rice Uncooked
  • 2 Cups Chicken Broth
  • 1/2 Cup Fermented Soybeans
  • 4 Fresh Red Thai Chilli Peppers
  • 1/8 Cup Fresh Ginger Chopped Roughly
  • 1 Head Pickled Garlic
  • 1/8 Cup Thin Soy Sauce
  • 1/8 Cup White Vinegar
  • As required Fresh Chopped Cilantro


1. For chicken in a large pan, add water and bring to a boil. 

2. Add remaining ingredients and again bring to a boil.

3. Reduce the heat to low. Cover and simmer for about 35 minutes.

4. Remove pan from heat. Transfer the chicken into a large plate. Cover with a foil to keep it warm.

5. Just before serving, remove the meat from bones and cut into bite-sized pieces.

6. In a heavy-bottomed pan, heat oil on medium heat.

7. Add shallot, garlic and ginger and saute for about 2-3 minutes. 

8. Add rice and stir to coat with oil mixture. Cook for about 1-2 minutes.

9. Add chicken broth and bring to a gentle boil. 

10. Reduce the heat to low. Cover and simmer for about 15 minutes. 

11. Meanwhile for sauce in a food processor, add all ingredients and pulse till well combined. 

12. Divide chicken in serving plates. Top with chicken pieces evenly. 

13. Garnish with cilantro. Serve alongside sauce.

Nutritional Facts



Calories790 Kcal
Total Carbohydrates66.7 g
Total Fat22 g
Protein76.9 g