1 large knob of ginger. Peel and slice 1/2 of knob.
Mince remainder and divide in two portions.
Half a onion chopped
3 green onion minced
1 tbs salt
2 tbs cooking oil
3 cups rice
1 head of garlic, minced
1 cucumber, thinly sliced
Chicken soup (used the left over soup from the chicken)
Choose your own
Preheat the oven to 450°F.
Unroll pie crust and place in an 8×8-inch square glass baking dish. Press crust into baking dish and shape it up the sides as far as you can press it. Crust will shrink back some during baking. Prick the bottom and sides with a fork to allow steam to escape while the crust is baking.
Bake crust according to package instructions, usually 10 to 12 minutes. Remove from oven and allow to cool completely, this will take about 15 minutes.
Whisk together coconut cream instant pudding mix, milk, and coconut extract (if desired). Whisk for 3 to 5 minutes or until the mixture begins to thicken.
Whisk in 1 cup of flaked coconut, this is optional.
Spread pudding mixture into cooled pie crust.
Spread thawed whipped topping over the pudding mixture.
Place in the freezer to chill for at least 30 minutes. Spread the remaining cup of coconut flakes in a pie plate or small sheet pan. Bake in 450°F oven for 5 to 8 minutes, stirring every few minutes, until coconut is golden and toasted. Remove from pan immediately and cool.
Sprinkle toasted coconut over the chilled pie. Sprinkled some sugar and dark chocolate to add some extra sweetness
Cut and serve!
In a pot large stock pot combine the chicken (optional: stuff the aromatics inside the chicken cavity) with the sliced ginger, onion , green onion and water. Cover and bring to a low simmer over medium heat. Reduce the heat to low and simmer until internal temperature is 82 C or 180 F, roughly 10 min per lb.
Meanwhile in small pan, add cooking oil and sautee minced garlic, 1/2 of the minced ginger, minced onion, minced garlic and 1 tsp of salt until browned and fragrant. Turn off heat and set aside.
When done strain any impurities, remove chicken and cover loosely with plastic wrap and set aside to cool. Ladle the fatty portions of the chicken broth into your rice cooker in the same amount as you would normally use with water. Add the sauteed minced garlic, ginger, green onion ,and onion mixture into the rice and mix. Cook according to your rice cooker’s directions.
When cool to the touch, carve the chicken with your method of choice. Serve family style with rice, soup, and ginger dipping sauce.