About this recipe: This chicken dish will create the most tender chicken. The trick is allowing the chicken to slowly cook in the cooling water. Feel free to serve it with garlic and chilli sauce.
The easiest way of peeling ginger is by using a spoon. Turn a small spoon upside down and gently scrape the surface of the ginger to remove the skin.
Very good! My family really liked this. I wouldn't change anything but I think the chicken needed longer to cook through. I also used this recipe for the traditional chili sauce to go with --Mix together for Chili Sauce 2 to 3 tbsp freshly squeezed lime or lemon juice, 5 tbsp finely chopped fresh red chilies, 5 cloves garlic, chopped, 3 tbsp finely chopped ginger, 1 tsp fine salt, 1/2 cup boiling hot chicken soup - 09 Jan 2008 (Review from Allrecipes US | Canada)
Mmm, coming from a Singaporean I'd say this is almost like Singapore Chicken Rice but I prefer to use the boxed mix, lulz. But since I didn't try the chicken since having hear bad reviews about it, I only made the rice and I'd say to saute the ginger/garlic/onion, add in the broth, cieve it to remove chunks of ginger/garlic/onion - 01 Sep 2008 (Review from Allrecipes US | Canada)
The rice turned out beautifully so fragrant and just how i remember it,note use fresh clear chiken stock if you can. The chicken on the other hand was a bit on the bland side so i would recommend increasing the herbs in the recipie here. - 25 Jan 2005 (Review from Allrecipes US | Canada)