Adjust the amount of ginger according to your taste - personally I like plenty of it.
1.5 litres (2½ pints) chicken stock (or use chicken carcass and water, etc.)
1 onions, studded with 4 or 5 cloves
freshly ground black pepper
700 g (1½ lb) chicken, skinned, boned and diced
1 onion, finely chopped
75 g (3 oz) long-grain white rice
25 - 50 g (1 - 2 oz) fresh root ginger, cut into julienne strips
juice of at least 3 lemons (according to taste)
1 bunch of coriander, roughly chopped
Simmer the stock or the chicken carcass or bones with the clove-studded onion and some salt and pepper for approximately 25 minutes.
Strain the stock into a clean pan and add the chicken pieces, chopped onion and rice. Simmer until the chicken is cooked and the rice is tender - about 15 - 20 minutes (dont let it overcook). Add the ginger and lemon juice.
Season to taste, then serve, garnished with plenty of chopped coriander.
Serves 4 - 6.
country : Madagascar
course : soup
source : Floyd on Africa / Keith Floyd