For the stock:

• 4 lb farm chicken (Ga Di Bo)
• 1 medium ginger (cut into thick slices)
• 1 whole onion (halved)
• 1 tbsp salt
• 1 medium rock sugar

To season the broth:

• 2 tbsp fish sauce
• 1 tbsp sugar
• 1/2 tbsp MSG

For the sauce:

• 1/2 medium ginger (grated)
• 1/2 head garlic (grated)
• 1 tsp salt
• 5 tbsp oil

For the rice:

• 1/2 head garlic (minced)
• 2 tbsp oil
• 2 cups rice
• 2 cups chicken broth

To make the stock:

1. In a 8 qt pot, add all the ingredients listed under “for the stock”. Fill the pot with water and bring to boil over high heat.

2. Once the water is boiling, reduce the heat to simmer. Remove the impurities that float to the top of the broth. Allow to simmer for 1 hour.

3. Once the chicken is done cooking, remove the chicken from the pot and allow to cool in a container with cold water and ice. This will help tighten the meat and skin.

4. Once cooled, slice or shred the chicken meat and store in a separate container.

5. Discard the fat that floats at the top of the broth. Add all the ingredients listed under “to season the broth”. Taste and adjust to your liking.

6. To prep the sauce, combine all the ingredients listed under “For the sauce”

7. To prep the rice, heat 2 tbsp oil over medium-high heat. Add your garlic and cook until fragrant - 1 min. Add your washed rice and cook for 1 min. Add to the rice cooker and 2 cups of the cooked chicken broth. Start cooking for the rice according to rice cooker settings.

8. To serve, add sliced chicken meat, chicken rice, and ginger-garlic rice.