Ingredients
1 whole chicken, about 1.5 kg
1 tablespoon oil
1 onion, chopped
1 garlic clove, minced
1 tablespoon ginger, grated
1 tablespoon turmeric powder
1 tablespoon coriander powder
2 liters chicken stock
2 cups bean sprouts
2 cups cooked rice
Method
Start by heating oil in a large pot over medium heat.
Add onion, garlic, ginger, turmeric, and coriander. Sauté for about 5 minutes until fragrant.
Place the whole chicken into the pot and pour in the chicken stock. Bring to a boil, then reduce the heat and let it simmer for 40 minutes.
Remove the chicken and shred the meat, discarding the skin and bones.
To serve, place rice in bowls, top with shredded chicken, and garnish with bean sprouts.
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