2 cups jasmine rice
2 tbsp vegetable oil
2 cloves chopped garlic
2 tbsp chopped ginger
2 ¾ cups homemade chicken stock
cilantro, w/ tough stems removed
chicken (from stock)
1) wash rice 3x and let dry
2) heat oil in heavy pot over medium heat. Add garlic and ginger,and stir-fry until golden and crisp (5-7 min). Add rice and stir until lightly golden (3-5 min).
3) Add chicken stock and stir to level rice. Scatter cilantro across top, cover, and cook until all stock is absorbed (~25 min). Turn heat off and stir. Cover and sit for 5-10 min before serving.
4) Add chicken from stock and serve with rice and nuoc mam gung on the side.
