Summary

Ingredients

• 2 tablespoon olive oil
• 1 onion (s), chopped
• 2 clove (s) garlic, chopped
• 5 cm ginger, fresher, peeled and thinly sliced
• 300 g chicken (breast, wins, thihs - boneless)
• 1 tablespoon fish sauce (Asian shop)
• 1 liter chicken broth
• 240 g short rain rice (e.. sticky rice from the Asian shop)

For the topping:, optional

• 2 spring onions, chopped
• 1 lime (s), cut into thin wedges
• 2 egg (s), hard-boiled
• 1 teaspoon fish sauce
• Garlic, toasted

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Instructions

1. Heat the oil in a large saucepan, add onions, garlic and ginger, fry for 5 minutes.
2. Add the chicken and fry for 1 minute. Add the fish sauce and fry for 2 more minutes. Add the chicken broth, stir in the dry rice and bring everything to a boil. Let it steep for 15 minutes on a low flame, until the rice is cooked, stir in between to avoid sticking to the bottom of the pot. Season to taste with salt and pepper.
3. Possible toppings: hard-boiled half eggs, roasted garlic, spring onions, lime wedges, fish sauce.