My Version of Thai Chicken with Rice

4

3 cups of uncooked Jasmine rice 1 poached chicken 2 slices of ginger ½ an yellow onion 1 garlic clove Salt and pepper 6 scallions 2 jalapeno peppers 1 can of sliced water chestnuts 4 limes Soy sauce Optional: Cucumber slices Kimchi Bamboo shoots Avocado slices Plus ingredients to your taste

For the rice: Wash the jasmin rice, mix with 4 cups of water and place in a rice cooker, or cook to your preference. Poached chicken: Place about 8 quarts of water to boil with the ginger, onion and garlic clove. Once it is to a rolling boil, add the chicken, making sure that the whole chicken (or parts if you do not use a whole chicken) is completely covered by the water. Let if boil for 5 minutes and then cover with a tight fitting lid and turn off the heat and let it stand for 1 hour (do not open the lid). After 1 hour check the chicken to see if it is completely cooked. It should be fully cooked but moist. Let it cool and chopped to your liking, I like to remove all the bones and shred the meat. To assemble the dish: Place the rice in a personal bowl, then top with the chicken, scallions, peppers, water chestnuts and any other ingredients you like. Then squeeze the juice of 1 lime and add soy sauce to your taste. I like to use the Japanese type of soy sauce (like Kikoman) since it's mild flavor won't over power the other ingredients. I personally like the Tabasco brand soy sauce. Serve immediately and enjoy.