TIM RICE CHICKEN YL

Ingredients:
300 grams of rice
225 grams chicken breast fillet, cut into pieces
20 grams of mushrooms hioko, brewed, finely sliced
4 grains of boiled chicken, halved
Flavoring ingredients:
4 red onions, thinly sliced
4 cloves garlic, thinly sliced
1/2 tablespoons dried shrimp, soaked, mashed
1/2 onion, diced
3 1/2 tablespoons soy sauce Bango
3/4 teaspoon ground pepper
1/2 teaspoon ngohyong
1 teaspoon chicken bouillon powder
1000 ml chicken broth
1 teaspoon sesame oil
2 tablespoons cooking oil

 
How to make:
A. Diaron rice with chicken broth 750 ml
(from 1,000 ml chicken broth) until absorbed. Set aside.
2. Heat the oil. Saute garlic and onion until fragrant.
Enter the dried shrimp, onions, chicken breast fillet,
and fungi hioko. Stir-fry until fragrant.
3. Add Bango soy sauce, pepper powder, ngohyong, and chicken broth
powder. Stir well.
4. Add the remaining oil and chicken broth wijen.Masak sampaimatang.
5. Pour into a small heat resistant bowl.
Tata half of the egg.
6. Add the rice into a bowl aron which already contains a poached egg
and chicken fillet.
7. Steamed rice 1 hour until cooked.

For: 8 people