Instructions: For chicken: Place chicken, water and salt in a 2-quart pan and bring to a boil. Reduce heat; cover and simmer until chicken is no longer pink when cut near the bone, 30 to 40 minutes. Lift out chicken and let cool; reserve broth for rice and sauces.

For rice: Place a 2-quart pan over high heat until hot. Add cooking oil, swirling to coat sides. Add shallot, ginger and garlic; stir-fry until fragrant, about 30 seconds. Add rice and cook, stirring, for 2 minutes. Add 2 cups broth, then the sesame oil. Bring to a boil; cover, reduce heat, and simmer until rice is tender and liquid is absorbed, about 20 minutes.

For ginger sauce: Place all ginger sauce ingredients except cooking oil in a blender and process. Heat oil in a small pan over medium heat. Add puree and cook until slightly thickened, about 2 minutes.

For chili sauce: Place all chili sauce ingredients except cooking oil in a blender and process until smooth. Heat oil in small pan over medium heat. Add puree and cook until slightly thickened, about 2 minutes.

To serve: Place rice in a wide, shallow serving bowl. Place chicken around rice. Serve with sauces.

This recipe yields 2 to 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.