Directions

Rinse chicken. Set aside. In a large pot, add four quarts of water, add chicken to water, bring to a boil and cook at a high simmer for 40 minutes to an hour.

Rinse the jasmine rice, drain and set aside.

In a wok over medium heat, add oil , sliced ginger, and garlic. Stir to release the fragrance Put the rinsed rice into wok. Stir to mix the garlic, ginger, and oil into the rice. Add ¼ cup of Nikky’s Stir Fry sauce and mix well. Turn off the heat

Transfer the rice mixture into a rice cooker. Then add chicken stock and turn on the rice cooker and cook. 

Dipping sauce:

In a small bowl, mix Nikky’s black soy sauce and Nikky’s Hot sauce. Stir well and add chopped ginger, chopped garlic, and habanero.  Serve with cooked sliced chicken, a bed of the steamed rice, garnished with cilantro and cucumber Also serve with a cup of the chicken broth, and a generous dish of the sauce. Enjoy!