easy
I love this recipe! I’ve made it many times – so fast and so delicious!
~ Leilani.
– In a large stock pot, saute the onion, garlic and ginger over medium-low heat until onion starts to become transparent.
– Add chicken, fish sauce and pepper. Stir to combine and cook until the chicken is nearly all cooked. – Stir in the chicken stock and rice. Bring to a boil, then lower heat to simmer.
– Cover and continue to cook until chicken is very tender and the rice is fluffed and cooked. Stir frequently and adjust seasoning as necessary.
– Take out the medallions of ginger. – Garnish with scallions.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...