Ingredients:
3 cups cooked rice
1 cup sliced chicken breasts
3 dried black mushrooms
1/2 cup diced onion (sugar lump size)
1/2 cup cashew nuts
2 dried chilies
1/2 cup chopped celery stalk
1/2 teaspoon MSG.
1 tablespoon nampla
1 tablespoon soy sauce
1 teaspoon garlic salt
1 tablespoon cornstarch mixed with 1 tablespoon water
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 cashew nuts and turn over lightly. Spoon into the center of the rice ring, top with dried chili, and garnish with lemon, tomato, and coriander leaves. Serve.