Ingredients
Chicken stock is made by simmering chicken bones, vegetables and seasonings, such as herbs and salt. This combination is set to simmer for 6-8 hours. The result is a thin broth with a golden color and a meaty, vegetal and comforting flavor, with hints of salt. Chicken broth is used in many dishes and is a main ingredient in soups and stews.
Jasmine rice is originally from Thailand. It is a variety of white rice with a shorter grain than basmati and a texture that is soft and can have a slight stickiness to it when cooked. This rice has a firm texture and each grain stays separated after cooking. The flavor is subtle and floral.
Ginger is a spice whose root is used in food around the world. The root is grown underground and has a hard body and thin beige skin. The root has many rounded and long shoots and is often fat. The flesh of the ginger is golden colored with a flavor that is earthy, spicy and bright. Ginger is made into tea, used in sauces, desserts and savory dishes.
Vegetable oil is obtained by extracting oil from seeds. Types of vegetable oil include canola, sunflower, corn, and safflower. Light and with a neutral taste, vegetable oils are used to fry foods, or can be used to lightly coat meats and vegetables before roasting. Vegetable oils are also used as ingredients in salad dressings and sauces.
Cilantro is a leafy herb with a thin green stalk and small, partially fringed green leaves that look similar to a three leaf clover. It has a distinct smell that is similar to a lime and a flavor to match that. In addition, it smells and tastes the same and has a strong flavor with a hint of greens. Due to a genetic trait, some people find that cilantro tastes like soap. This herb is used in many cuisines, particularly from Asia and Central and South America.
Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
