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It is really delicious and healthy because when we grill the fish, it has no oil..Maybe if you want to put oil I recommended you to use olive oil.

That's all from me,
Nur Aleesya

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1.To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.

2.Remove any excess fat from the chicken and set aside for later.                                                                                        3.Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.                                  4.Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.              5.Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.              6.Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.                             7.  After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.                                                             8.In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.                                                        9.Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes. 10.Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.                                                                                11.While the rice is cooking, carve the chicken for serving.      12.Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.                                                              13.Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.                                                                            14. Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.                                                                                15.Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro. 16.Enjoy By:Soteswary

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Did you know?

squirrels actually plant more trees than humans! This is because squirrels often plant seeds that are sought after then forgotten
where he planted it! Woe to the squirrel!

wow it so amazing🥰

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1. Step 1: Consistent Batter.

2. Step 2: The Touch of a Large Whisk.

3. Step 3: Heat the Pan First.

4. Step 4: The Right Size Pancake.

5. Step 5: The All Important Flip.

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chicken breasts is low in fat and calories but extremely high in protein. It's a great source of many nutrients.

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juice is so yummy and swett like madam mima and miss
.hehe

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madam Mima and Miss ain are very pretty and beautiful

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madam Mima and Miss ain are very pretty and beautiful

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madam mima is so pretty

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Why the Madam Impostor kinda' sus?  hurmmm

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Why the Madam Impostor kinda' sus?  hurmmm

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1. Hard boil your eggs. You can cook the hard boiled eggs on the stove. Then let the eggs sit in an ice bath to stop the cooking process.

2. Peel and chop the eggs. While you’re at it, chop some red onion.

3. Whisk the ingredients for the egg salad dressing together. I do this right in the mixing bowl to save an extra dish.

4. Stir everything together.

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Sandwich