Salad Chicken RIce

presto salad shooter Presto ingredients of the salad shooter For rice # 3 cups (600g) Thai fragrant long-grain rice # 2 C. soup with chicken skin fat C. # 2 tablespoons water p # 2cm piece ginger, lightly smashed # 2 cloves garlic, lightly smashed C. # 1-2 tea salt or to taste # 3 ½ cups or rather reserved chicken broth (or water with 1 tablespoon of chicken broth powder added to l ') # 2 pandan or screwpine leaves, shredded and knotted Pak Cham Kai (Chicken basks in stock) # 1 whole chicken # Enough water (boiling) # 1 thumb-sized piece of ginger, crushed # 4-5 cloves garlic, peeled and lightly smashed # 1 C. tea salt Chilli garlic sauce for dipping # 10 fresh red chillies # 2cm piece ginger # 4 cloves garlic # 1 / 4 C. Tea salt # 2 juice limes calamansi C. # 2 tablespoons chicken broth reserved Ginger dipping sauce # 75 g ginger # 6 cloves garlic # 1 / 2 cup of tea salt # 2 juice limes calamansi C. # 2 tablespoons chicken broth preserved # Light soy sauce for chicken # 1 ½ C. tablespoons garlic oil # 1 ½ C. tea sesame oil # 5 C. tablespoons soy sauce lightly # 1 ½ C. tablespoons sugar or to taste C. # 3 tablespoons water Lining # Fresh coriander leaves # Sliced onions # Sliced cucumber and salad Method to prepare the rice, wash in several changes of water until the water is clean and clear. Heat wok and add the chicken fat and 2 tablespoons water. Bring to low boil simmering until the oil is released from fat. Add ginger, garlic and fry. Remove and discard the fat from chicken, then add rice and salt to mix. Stir fry quickly for 1-2 minutes. Gather all ingredients in an electric rice pot. Add water or chicken broth and pandan leaves. Bake until rice becomes dry and mellow. Stir through just before serving. To prepare the chicken, bring enough water to a boil in a large saucepan. Place chicken in skillet. Lower heat and cook 10-15 minutes uncovered. Turn off the flame and cover the pot. Let chicken cook for 20-25 minutes. Remove chicken from pan and soak in a basin of cold water for 5-6 minutes. Then take the chicken outside the basin of cold water and drain in a colander to dip dry before cutting into pieces. Arrange on a serving platter and garnish with spring onion and coriander leaves and slices of cucumber. To prepare the chili garlic sauce, combine all sauce ingredients salad with Shooter ® electric slicer / shredder. Adjust the seasoning, add salt and sugar to taste. Use immediately or store in a sealed container until needed. For the ginger sauce, combine all ingredients in an electric blender and whiz. Serve immediately or store in a sealed container until needed. Then, combine all ingredients for light soy sauce in a small saucepan. Heat the mixture until the sugar dissolves then set aside to cool before using them. presto salad shooter