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Categories:
rice chicken breasts black mushrooms onion cashew nuts chilies celery fish sauce soy sauce garlic salt cornstarch chicken broth vegetable oil pickled chili lemon
Viewed: 70 - Published at: 7 years agoIngredients
- 3 c. cooked rice
- 1 c. sliced chicken breasts
- 3 dried black mushrooms
- 1/2 c. diced onion (sugar cube size)
- 1/2 c. cashew nuts
- 2 dried chilies
- 1/2 c. chopped celery
- 1/2 tsp. m.s.g. (optional)
- 1 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- 1 tsp. garlic salt
- 1 Tbsp. cornstarch, mixed with 1 Tbsp. cold water
- 1/2 c. chicken broth
- 1/2 c. vegetable oil
- 1/2 c. pickled chili
- 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 and set aside.
- Using the leftover oil, fry the chicken and onion.
- Sprinkle with garlic salt and m.s.g.
- Keep turning until light brown.
- Add chopped celery, black mushroom, fish sauce, soy sauce and chicken broth.
- Cover.
- Simmer for 5 minutes.
- Add the cornstarch.
- Stir until thickened.
- Add cashew nuts and turn over lightly.
- Spoon into center of the rice.
- Top with dried chili and garnish with lemon, tomato and coriander leaves.
- Serve.
