INGREDIENTS………………………………..
| • Chicken | half (700g) |
|---|---|
| • Sticky rice | 400 g |
| • Mung beans | 100 g |
| • Shallots | 5 |
| • Turmeric powder | 1 tbsp |
| • Salt | 2 tbsp |
| • Soy sauce | 3 tbsp |
| • Cooking oil | 4 tbsp |
Clean chicken with salt,
reserving the fat. Cook the
chicken fat until it liquefes.
Steam the chicken in a
steamer to seal in its juices.
Alternatively, boil in a pot. Keep
the liquid. Tear the chicken into
pieces.
Soak the sticky rice and
split mung beans for 5h or
overnight. Mix the turmeric
powder with the sticky rice and
steam with chicken stock in a
steamer.
Also steam the split mung
beans with salt and water.
When the sticky rice is done,
remove to a mixing bowl. Add
the chicken fat, mix well.
When the split mung beans are
done, mash them well, and roll
into big balls. Slice them thinly.
Stir-fry shallots with the
remaining chicken fat until
golden brown.
In a serving bowl, place the
sticky rice, and add the chicken.
Top with dried, crispy onions.
Serve with soy sauce.
