- Ready In:
- 1⁄2 kg stewing chicken, washed and cleaned, sliced to desired serving size
- 1⁄2 kg chicken liver, and gizzard washed and cleaned, sliced to bite-sized pieces
- 1 garlic clove, crushed
- 1 onion, chopped
- fresh ground pepper
- 1 teaspoon saffron thread, infused in
- 1 tablespoon boiling water
- 1 tablespoon thinly sliced gingerroot
- 1 bunch green onion, chopped
- 1⁄2 cup long-grain rice
- 1⁄2 cup glutinous rice
- 10 cups chicken broth
- 1 tablespoon cooking oil
- 2 tablespoons fish sauce
- lemon wedge, to serve (we use Kalamansi in the Philippines but it is not available in groceries outside the country)
- 5 hard-boiled eggs, sliced in wedges to serve
- 2 garlic cloves, minced (to be crisp fried for garnish)
- Wash the mixed long-grain and glutinous rice and drain well.
- Heat the cooking oil in a large heavy casserole.
- Fry the minced garlic until crisp and toasted. Remove with a slotted spoon and set aside.
- Add the ginger to oil and sauté until golden. Add the onion and continue sautéing until the onion is transparent. Add the crushed garlic and sauté till lightly browned.
- Add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes.
- Pour in the drained rice. Coat with oil and juices and continue stirring until translucent. Add the water infused saffron threads.
- Pour in the broth, while stirring. Bring to a boil, stirring frequently, lower the heat, cover and simmer until the rice grains are soft and the chicken pieces are falling off the bones.
- Adjust seasoning according to taste. Bring to a soft boil then add the liver. Simmer for 5 minutes. Do not overcook the livers.
- Sprinkle with toasted garlic and chopped green onion. Serve hot with lemon and egg wedges on the side.
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.