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BRINGHE

INGREDIENTS:

1 medium chicken

1 onion quartered

2 tbsp oil

4 garlic cloves

1 medium onion diced

1 red bell pepper diced

1 medium carrot,diced

1 russet potato,peeled diced

1 tsp turmeric

2 cupsglutinous rice,soaked overnite in water ,drained well

1-1/2 cup coconut milk

1 cup chicken broth

3 tbsp fish sauce ,or to taste

1. Place the chicken and quartered onion in a large saucepan and add water to cover. bring to boil  uncovered until chicken is tender, about 40 minutes.Remove the chicken,strain,and reserve the broth.let it cool and remove the meat from  the bones and shred it.set aside.

heat the oil in a saute pan. add the garlic,diced onion,and bell pepper and saute for about 5 minutes.add the carrots and potatoes and cook until softened,about 5 minutes.Add the turmeric and stir for 1 minute .

Add the rice and cook,stirring,until thoroughly coated with the oil about 5 minutes.Add coconut milk and broth and the fish sauce. Bring to a simmer and cook,stirring frequently until the liquid is absorbed,about 20 minutes or until rice is tender.add chicken  and cooked until warmed through about 5 minutes.

grease a large wok and line it with a double layer of banana leaves.Fill it with the rice mixture.smooth the top to create an even layer.

Line anothe banana leaves on top and cover with the lid and place over medium heat. Cook without stirring for 30 minutes or until a golden brown crust that holds the dish together is formed at the bottom of the dish.

Invert onto a large serving plate ,remove banana leaves and serve

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