I needed a quick recipe the other day and the rice sitting in rice cooker got me thinking.
I had some chicken but I did not want soup. I wanted to try and make the national dish of Singapore, Chicken and Rice.
I added some whole pieces of chicken, skin and all to water, turned on the heat and chopped some garlic and ginger. I let it simmer for about an hour and added salt to taste.
It made a nice stock, a bit oily. But this is good, in fact, great for this recipe.
I did not really measure, but here is the approximate recipe:
3 chicken thighs, bone in
1 inch piece of ginger cut into thin strips
3 large cloves of garlic crushed and chopped
1 quart of water
salt to taste (about 1 tablespoon)
2 scallions for garnish
dipping sauces, optional
2 cups cooked white rice
Add everything to a small pot and bring to a boil. Cover and reduce to a slow boil.
When chicken is cooked, about 45 minutes to an hour, remove chicken and let cool. Add salt to broth to taste. Shred chicken and set aside, in fridge if paranoid. Skim surface of broth.and return bones to broth and boil covered for an additional 30 minutes to an hour. Add reserved shredded chicken to broth.
Add chicken and some broth on top of plain white rice in a bowl. Add scallions if desired. Put as much broth as you like. It should not be soupy, but wet rice.
Chinese chili scallion oil or a chili-garlic sauce would be good choices for sauces, as would some simple soy sauce.
Feeds two hungry people, three normal.