For the Rice

Preparation info
    • Difficulty

      Easy

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

Ingredients

  • ¼ cup Rendered chicken fat (skimmed from poaching chicken) or store bought
  • 1 Tbsp. Minced, ginger

Method

Stovetop Method

  1. Heat a 2-quart (2 L.) saucepan with the chicken fat until it shimmers but does not smoke. Add ginger, garlic, and shallots; fry until the garlic begi