INGREDIENTS

1 small roasting chicken
1/2 cup Japanese soy sauce
1/2 cup mirin or dry sherry
2 cloves garlic, crushed
1 teaspoon finely grated fresh ginger
3 cups water
2 1/2 cups short grain rice
1/4 cup vegetable oil
3 teaspoons sugar
3 spring onions, finely sliced

COOKING METHOD

Cut chicken into joints and marinate in mixture of soy, mirin, garlic, and ginger for 30 minutes. Use chicken back and wing tips to make approximately 3 cups of stock.

Wash uncooked rice several times in cold water. Let drain in colander or sieve for at least 30 minutes.

Put rice in heavy saucepan with tight-fitting lid, add cold water, and bring rapidly to a boil.

Cover pan, turn heat low, and cook for 15 minutes without lifting lid. Turn heat to high for 20 seconds and remove pan from heat without lifting lid. Let stand for 10 minutes before serving.

Drain pices of chicken well, reserving marinade. Heat oil and fry chicken until golden brown. Allow to cool slightly, then cut meat into bite-size pieces.

Arrange hot cooked rices in large or individual bowls and put chicken pieces on top of rice. Add reserved marinade to chicken stock and bring to boil with sugar. Stir in spring onions as sauce comes to a boil.

Pour over rice and chicken and serve immediately.

SOURCE: AsianConnections