1 depilated chicken
100g bean curd
100g Thai rice
100g chicken fat
1 bunch coriander leaves
1 cup cucumber slices
1/2 cup tomato slices
1 onion, chopped
2 sprigs curry leaves
Salt to taste
1 tsp Soya sauce
1 cm long ginger, shredded
3-4 garlic cloves
2 hot peppers, chopped
3-4 tbsp sesame oil

Chicken Rice

1. Clean the chicken and blow it dry, braise it together with ginger shreds, curry leaves, coriander leaves to boiling, then stew for 3 minutes, take out and cool down it in cold water, remove its bones.
2. Slice the breast and leg meat into pieces 1 cm wide, place them in a saucer shaped like a boat in order with coriander leaves, cucumber slices and tomato slices.
3. Dice other chicken meat, saute them with the shreds of garlic, ginger, chopped onion in chicken fat, add the Thai rice, mix them up until each grain is coated with chicken fat, pour chicken soup in, braise them to be done.
4. Place the saucer in a round wooden tray, put a bowl of rice and a bowl of bean curd soup, beside, 3 small dishes, respectively containing hot pepper shreds, ginger shreds, and Soya sauce.