Hainan chicken with rice

Ingredients

• 1 chicken (approximately 1 kg)
• 3 cloves of garlic, finely chopped or blended
• Half a medium-sized piece of ginger, sliced thinly
• 1 chicken bouillon cube
• A pinch of salt
• 1 bell pepper
• 2 cloves of garlic
• Half an onion
• Three-quarters of a medium-sized piece of ginger
• 1 tablespoon of sesame oil
• 1 tablespoon of sugar
• 2 tablespoons of mild chili sauce or Thai chili sauce
• 1 tablespoon of vinegar
• 800 g of regular rice or jasmine rice
• 2 tablespoons of oil paint
• 2 cloves of garlic
• 5 cm of ginger, cut into thin slices
• 1 tablespoon of sesame oil
• A few pandan leaves (optional, for fragrance)
• Half of the chicken broth
• Half of the preparation involves garlic and ginger, both cooked.
• A little bit of light soy sauce
• A few stalks of celery
• Lettuce leaves, cucumber slices, and tomato slices

Place the chicken in a pot and cover it with water.

Add the garlic and ginger, then the salt and bouillon cube.

Cook the chicken for about 30 minutes, or until it is cooked through.

Remove the chicken and set it aside.

Divide the broth in half: one half for the soup, and the other for the rice.

When ready to serve, cut the chicken into pieces, drizzle with a little light soy sauce and a touch of sesame oil, and garnish with celery leaves.

Combine all the sauce ingredients (B) and cook until the sauce thickens.

Heat the oil, then add the garlic and ginger.

Once they are sufficiently golden, pour half of the mixture into the rice pot; the other half will be used for the soup.

Add half of the chicken broth, then cook the rice as usual, adding a little sesame oil.

In a separate saucepan, bring the soup to a boil and add the remaining half of the garlic and ginger mixture.

Finally, add the celery leaves and turn off the heat.

Serve with a side of lettuce, cucumber, and tomato slices.