1 whole chicken (mine was free range)
1/2 of long chili (deseeded and bruised)
5 tbsp ground nutmeg (chili and nutmeg combination, in absence of ginger)
3 cloves garlic (bruised)
3 sprigs spring onion
2 tsp salt (in absence of soy sauce)
2 tsp garlic oil (pre made and make lots, in absence of sesame oil)
the other 1/2 of the chili
good handful of ground nutmeg
2 sprigs of spring onion
2 cups of long grain rice
excess chicken fat (around 3 tbsp)
4 cloves of garlic
3 sprigs of spring onion
2 tsp salt to taste
2 1/2 cups chicken stock from boiled chicken
1 chili (deseeded, finely sliced)
juice of 1 lemon
1 clove garlic (finely chopped)
salt to taste
Chicken stock from boiled chicken
Some chopped cabbage and spring onion
Bring a pot of water to boil, enough to immerse a whole chicken. While waiting, rub the chicken inside with garlic oil, salt and nutmeg. Then stuff the chicken with 2 garlic, chili and 2 spring onion.
While the water boils, turn off heat and place the chicken in the pot, with the remaining garlic and spring onion. Leave the chicken to stand in the pot for about 30 mins, before turning on the heat again, till it’s nearly boiled. So when it’s about to boil, turn the heat down and leave the chicken in there for another 45 mins.The chicken is never allowed to boil to make sure the chicken is soft and tender.
At the end, take the chicken out and rub it with salt and remaining garlic oil. Then cut it to bite-sized pieces.
For chicken stock, add all of the chicken stock ingredient to the water that the chicken was cooked in. Boiled it for an hour or two until strong flavour is smelled. Then, throw away the chicken bones, and strained the stock with a sift. (I like carrots, so I took the carrot out to add on to my soup later)
For chicken rice, wash the rice and drain the water. In a deep pot, fry the chicken fat until the oil is released. Add garlic and fry well. Remove from heat and discard the chicken fat and skin. Add rice to it and salt and fry well. Add chicken stock to it and cook the rice with absorption method.
For chili sauce, just mix chopped chili, garlic, lemon juice and salt together.
For chicken soup, cook the chopped cabbage in the chicken stock. Then, ladle the soup into a serving bowl, garnish with spring onion.
I’ve made a simple cucumber salad to go with the whole meal.
Tada, this is Miss Hoggy improvised Chicken Rice, Georgian style. It didn’t look to shabby. What would my host family reaction be? Stay tune.