1. Rinse the chicken thoroughly and trim any excess skin and fat. 2. 2. Fill the entire chicken cavity with rice. Place the chicken inside a covered stockpot and fill the pot with water so that the waterline is approximately 2 inches above the top of the chicken. 3. 3. Place the bay leaf and sea salt in the stockpot. Bring to a boil, then turn down to medium - low so that the water is boiling gently. 4. 4. Add the astragalus, ginger, and garlic and continue cooking for 2 hours or until the chicken and rice are well-cooked. 5. To serve, cut a piece of chicken and place it in a bowl with some of the rice and soup. 6. Garnish with green onion threads, Thai chilis (extremely spicy!), and a few drops of dark sesame oil. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
