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Pish-Pash

I tablespoonful chopped preserved ginger 2 sliced onions 2 bay leaves teaspoonful whole I white peppers 2 ozs. (4 tablespoonfuls) butter 2 tablespoonfuls chopped parsley I hard-cooked egg Salt to taste Water Singe and draw the chicken and then cut it into neat joints. Melt the butter in a saucepan, place in the chicken, add the rice, ginger, onions, bay leaves, whole peppers, cover with cold water, bring to the boil, and simmer for one hour. Season with salt and serve hot with the parsley and the hard-cooked egg, which has been rubbed through a sieve, sprinkled over.