Dan's recipe (the "traditional" version) Calls for chicken thighs to be boiled until done, set aside to cool and then soaked in ice water for one minute. The stock is reserved for the rice. For a less fatty version, Dan bakes and Ed grills chicken breasts.
Chicken thighs for 4 [8 oz breast, 2 c chicken stock]
White rice [1 c jasmine]
Ginger [I used ~1.8 oz - a little less than one-half of the whole ginger shown; 1- 1.5 oz would have been plenty]
Onion [4 oz]
Peppers [2 oz]
Vinegar [4 T rice vinegar]
Sugar [2 T]
Yumm! Thanks Dan and Alex!