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Thai Chicken And Rice (Part Ii)


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2 tablespoons chicken fat, skimmed from the stock (see Thai chicken and Rice, Part I; may substitute safflower oil)

2 medium cloves garlic, crushed and finely chopped

2 cups uncooked Thai jasmine rice or long-grain white rice

3 cups reserved chicken stock (see Thai chicken and Rice, Part I)

salt (optional)

1 medium seedless English cucumber, for garnish

1/2 teaspoon freshly ground white pepper, for garnish

1/2 cup loosely packed cilantro leaves, for garnish

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