1. First use a deep pot to boil a pot of water and put a little ginger in it.
2. Wash the whole chicken, put in ginger, garlic, and green onions from the back of the butt, and seal with a piece of parang leaf.
3. Put the chicken in a pot with boiling water, cover, turn off the heat for 35 minutes, take out with ice water
4. The preparation of rice; the rice is washed and set aside. In a large pot, stir-fry ginger, onion, garlic, scallion, balan leaves, and bay leaves in chicken sauce until golden brown and a burst of fragrance.
5. Turn off the heat, add fragrant rice, mix with salt and chicken bouillon, then put it in a rice cooker and add 300 grams of water to cook.
6. Sauce: ginger juice, chili sauce, chicken soy sauce can also match the taste
7. After the chicken is cold, pour out the meat slices with a hot and flavorful soup. Then you can put it on the plate. It comes with rice, a bowl of chicken soup, three sauces and a little seasonal vegetables.
![Three Cups of Chicken [teacher Kong to Cook] recipe](https://img.simplechinesefood.com/0c/0c3fe12a5e3ab209622d199ff812032a.jpg)
