CHICKEN WITH CRISPY RICE

Preparation Method :

• Place rice in small pan, pour in enough water till it covers the top of the rice.
• Cover, Cook for about cook 30 minutes or until water is absorbed and rice is tender. Remove lid, leave rice in pan, stand overnight to dry out.
• Turn rice onto board, cut into thick squares. Deep fry in hot oil until crisp. Cut bamboo shoot into fine strips.
• Heat oil in wok, add onion, stir-fry few minutes, add pepper and chicken, stir-fry few minutes.
• Then add in the pork, shallots and bamboo shoots, stir-fry 1 - 2 minutes; remove from wok or pan.
• Stir in the tomato sauce, sugar, vinegar, ginger, soy sauce, and blended corn flour and water to wok.
• Stir until mixture boils and thickens. Return chicken and vegetable mixture to wok, stir-fry 3 minutes to heat before pouring over rice squares.