-3 cups cooked rice
-3 cups sliced chicken breasts
-3 dred black mushroom
-1/2 cup diced onion (sugar lump size)
-1/2 cup casehew nuts
-2 dried chilies
-1/2 cup chopped celery stalk
-1/2 teaspoon MSG
-1 tablespoon nampla
-1 tablespoon soy sauce
-1 tablespoon cornstarch mixed with 1 tablespoon water
-1 teaspoon garlic salt
-1/2 cup chicken broth
-1/2 cup vegetable oil
-1/2 cup pickled chili
-some lemon, coriander and tomato to garnish
|METHOD: Press the cooked rice into a wet ring mold.
Remove to serving plate. Heat the oil in the frying pan. Fry the
dried chilies, cut with scissors, set aside. Using the left over
oil, fry the chicken and onion; sprinkle with garlic salt and MSG.
Keep turning until light brown. Add chopped celery, black mushroom,
nampla, soy sauce and chicken broth. Cover simmer for 5 minutes.
Add the cornstarch, stir until thickens, add cshew nuts and turn
over lightly. Spoon into the center of the rice rign, top with dried
chili, and garnish with lemon, tomato, and coriander leaves. Serve.
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