-1 cup rice
-3 cups water
-1/2 cup ground pork or sliced chicken meat
-1 tablespoon chopped ginger root
-2 tablespoons nampla (fish sauce)
-1/4 teaspoon pepper
-1 tablespoon chopped green onion and coriander
-bones of chicken
-2 cups water
|METHOD: Clean the rice well. Add 3 cups of water in
medium sized pot. Cook for 45 minutes to 1 hour(low heat) until
the rice is soft. Remove from heat. Pour into a double strainer.
Press with spoon until the rice becomes small pieces. Set aside.
Boil the chicken bones with 2 cups of water. Cook them for 5 to
10 minutes. Remove bones. Add rice to chicken broth. Cook for 2
minutes; add ground pork or sliced chicken little by little. Add
nampla. Break the eggs into the serving bowl. Put the rice soup
on top of the eggs. Sprinkle with ginger, green onions and chopped
coriander. Makes 3-4 servings.
| Egg Roll | Rice
with Chicken and Cashew Nut | Glutinous
Rice Dumplings |