Spicy Chicken Rice

250 g chicken fillet, sliceed ☺ 40 g ready-made rendang paste ☺ 2 kaffir leaves, shredded finely ☺ 2 tsps oil ☺ 1 cup uncooked rice, washed an seasoned with 1 tsp salt and sugar ☺ 4 shitake mushrooms, chopped ☺ 10 roasted cashew nuts, chopped ☺ 8 raisins ☺ 1 cup (about 240 ml) chicken stock

• Rub chicken with rendang paste, lime leaves, oil and pinch of salt, sugar and papper. Set aside.


• Mix seasoned rice with mushrooms, nuts and raisins.


• Divide chicken between 2 Chinese rice bawls. Pack rice on top. Pour chicken stock equally into each bowl.


• Steam over a high fire for 20 mins.
  

To serve, unmould the rice onto a plate, and garnish with coriander leaves and siliced chilli.
Serve for 2 person

You can read Eat More Weigh Less! for refference

Posted in: Recipes In English