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Written by yorky
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Friday, 01 June 2007 |
- 300 gm Boneless chicken breast
- 5 cups Water
- 2 tsp Salt
- 3 pcs Coriander root
- 1 cup Rice, rinsed
- 2 tsp Grated ginger root
- 10 Garlic cloves, crushed
- 3 tblsp Vegetable oil
- 1 cup Sliced cucumber
- 1/4 cup Fresh coriander leaf
Caw Mon Sauce
- 2 tblsp Pickled soya beans
- 1 tsp Sugar
- 1 tsp Black soya sauce
- 5 small fresh green chilis, chopped
- 1/2 tblsp Chopped ginger root
- 1/2 tblsp Vinegar
- 1/4 tsp Chopped garlic
 Mix all the Caw Mon Sauce ingredients together and put aside.
Boil the chicken in water with the salt and coriander root until the chicken is soft. Remove the chicken from the stock and keep aside.
Strain the stock into a pot and add the rice, ginger, garlic and oil. Cook the rice until tender (el dante).
Slice the chicken breast and place on top of the rice, garnish with the cucumber and coriander leaves. Serve with Caw Mon Sauce. |
Poultry 
