Boil enough water to cover the whole chicken in a large pan. Put in the chicken, lower the heat and cook the chicken covered for 10 minutes. Turn off the heat and leave the chicken in the water for 40 minutes. Remove the chicken and put it in cold water for 15 minutes. Hang the chicken to dry and brush it with 1 tsp. Sesame oil mixed with 1 tsp. Soy sauce. Cut off the chicken legs, wing tips and neck and put them back in the water to boil. Add chicken cube. Heat 1 tbs. Oil and fry the chopped garlic until brown and fragrant. Add the rice, stir-fry for one minute and add enough chicken stock to cook it. To the remaining stock add salt and pepper to taste, and a little ginger and garlic to make a tasty soup. To the rice add salt and pepper to taste and 1 tsp. Sesame oil. Cook until the water is absorbed and the rice is cooked. Make the chili sauce. Pound together the chilies, garlic and ginger finely. Heat 1 tbs. Oil and fry the pounded ingredients until fragrant. Add in 1 tsp. Salt, 1 tsp. Sugar, tomato sauce, vinegar, 1 tsp. Sesame oil and 4 tbsps stock. Season well. To serve, cut the chicken into bite sized pieces and serve with the rice, chili sauce and bowls of steaming soup.

Jewish-Food digest 262

From the Jewish Food recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.