Ingredients.
2 1/2 cups medium-grain rice.
about 1 tablespoon of salt.
about 4 1/2 pounds of whole chicken legs and breasts.
1/2 pound daikon radish.
1/4 cup vegetable oil.
2 medium onions, chopped up.
2 medium tomatoes, chopped up.
4 cups of water.
about 1 pound of peeled pumpkin, cut into 1-2 inch cubes.
Chinese black rice vinegar.
1 cut lemon.
Black pepper.
1. Soak the rice in a bowl with lukewarm water an inch above the rice.
stir in 1 teaspoon of salt and set aside to soak.
2. Remove excess fat from the chicken. Finely chop about 3 tablespoon of fat and set aside. I left the skin on but you can chop off too. Use the cleaver Hong Kong style to chop the chicken into 2-3 inch pieces. Rinse and set aside.
3. Peel the radish and grate it until you get about 2 cups. Set aside.
4. Heat oil in a large heavy pot over medium heat. Add the chicken fat from 2. and render it. Remove the fat cracklings. Raise the heat to high. Once the pot is smoking, add 1 teaspoon of salt. Put the chicken in the pot and start to brown them. After 10 minutes, add the onions. Once the chicken is thoroughly brown on all sides, add the daikon and tomatoes. Stir. Lower the heat slightly and cook for about 5 minutes.
5. Add water and the remaining 1 teaspoon of salt and raise the heat and boil intensely. Lower the heat to medium and boil gently with top partially covered. Taste and add vinegar, squeezed lemon juice or pepper as you wish.
6. Drain the rice and put it in the broth. Add water if rice isn't comfortably submerged. Bring to a boil, then cover tightly, and lower the heat to medium. Cook for 5 minutes. Now put the pumpkin pieces over the rice. Cover tightly, lower the heat to medium and cook for 30 minutes.
