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)
Instructions:
1.Wash the mixed long-grain and glutinous rice and drain well.
2.Heat the cooking oil in a large heavy casserole.
3.Fry the minced garlic until crisp and toasted. Remove with a slotted spoon and set aside.
4.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.
5.Add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes.
6.Pour in the drained rice. Coat with oil and juices and continue stirring until translucent. Add the water infused saffron threads.
7.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.
8.Adjust seasoning according to taste. Bring to a soft boil then add the liver. Simmer for 5 minutes. Do not overcook the livers.
9.Sprinkle with toasted garlic and chopped green onion. Serve hot with lemon and egg wedges on the side.
