3 (very fresh) Chicken Breasts with Skin on Bone
Boil a pot of water on high heat
Pour some of the boiled water over the chicken and then rinse with cold water
When ready, dry and add salt under as well as the outside the skin of the chicken.
Rub a half Lime on the outside of the chicken.
Add the chicken to the boiling water, add (6) whole large Garlic Cloves, and leave covered for 15 mins.
Open, stir, and boil for another 15 mins.
With 5 mins remaining, prep a large bowl filled with ice cubes and water.
When ready, take the chicken out of the boiling water, and then put the chicken into the ice water.
Save the boiled water, as this is your Chicken Stock.
On a pan, med to high heat:
Olive Oil
2 Tbsp. Butter
1 Tbsp. Minced Garlic
1/2 Tbsp. Minced Ginger
1 1/2 Cup Rice
Sautee
Add approx. 1/2 Cup of the Chicken stock.
Sautee until reduced.
Pour the rice into a rice cooker and then add chicken stock to rice at a ratio of 2:1.
As you wait for the rice, prepare a dipping sauce (I use siracha and coffee infused mayo)
Garnish the rice with diced
Green Onions
Cilantro (optional).
