1 kg chicken thighs (5 chicken thighs) or 1 very small chicken 900 g - 1 kg 100 g ginger, freshly grated 1 jalapeno or chili 8 garlic cloves, fresh 1 medium onion 2 spring onions, greens reserved 110 g rice (a heaped 125 ml cup measure) I just use ordinary rice 15 ml salt or to taste 5 ml white pepper, to taste (or freshly ground black pepper) 2 tsp sugar 1 lemon, medium (freshly juiced) or to taste - Lime will be very good too! 2 liters water - just enough to cover chicken at beginning.
To a food processor with metal blade on add whole jalapeno, garlic cloves and roughly chopped ginger and onion. Pulse until finely chopped or pureed.
To a wok or pot add all the ingredients together with
a tablespoon salt, excluding sugar and green onions.
Measure 2 liters of water and using part of it to swish out food processor bowl
adding it to pot with just enough water to cover chicken.
Boil for about 20 minutes and then lower the heat to simmer - This will
soften the chicken bones releasing their stock.
When bones begin to soften releasing their flavours and meat is falling off
bone - You may now adjust the rest of your seasoning to taste.
Add finely chopped green onions. - Serve and enjoy and then go make
yourself another pot! ;)
Medicinal Benefits of ginger:
Relieves nausea and vomiting in cancer patients undergoing chemotherapy,
as well as after surgery and morning sickness.
Helps with diarrhea and stomach cramps.
Lowers blood sugar in patients with diabetes.
Ginger extract has been studied as an alternative treatment for several forms
An increase in memory has been noted in older women and decrease in