BOILED CHICKEN WITH RICE
3-4 pound whole chicken
3-4 cloves garlic, peeled
3-4 slices ginger, about 1 inch total
Water to cover
RICE:

1 cup Jasmine rice
2.5 Cups water
1 tsp salt
1 T oil
SAUCE:

.5 Cup soy sauce
1 tsp minced ginger
1 scallion, finely sliced
1 clove garlic, minced
3-4 T water
.5 to 1 tsp sugar, to taste
CHICKEN: Place chicken in empty pot. Add water to cover. Remove chicken and bring water to a boil. Add ginger, garlic, and chicken, cover, and simmer for 1 hour.

RICE: Bring water to a boil. While water is heating, thoroughly rinse rice until water runs clear. Add rice to boiling water, add salt and oil if desired, cover, lower heat to a simmer, and cook 15 to 20 minutes, until rice is tender.

SAUCE: Mix all ingredients together. Allow an hour or so for flavors to blend.

SERVING SUGGESTIONS: Place a small dish of sauce next to each placesetting. Top rice with a few green rings of scallion. A pretty vegetable to serve with might be steamed snowpeas with slivered red and yellow peppers, or other colorful vegetables in season.