VEGETARIAN CHICKEN RICE

Preparation Method :

• Pound coriander roots finely, add garlic and pound to a fine paste. Sauté with oil on medium heat until fragrant.
• Add ginger and peppercorns, cook until fragrant. Add stock and stir to mix well.
• Bruise the remaining coriander roots and add in. wash the rice and add to the pan. Toss to combine.
• Season with seasoning sauce, salt and sugar. When it boils, add all mushrooms, toss and cover.
• Reduce to medium-low heat and simmer for 8 minutes. Remove the cover, toss and stir the rice and add hot water.
• Turn to low heat and continue cooking for 5 minutes. Open and toss again. Put the cover on and cook until everything is done.
• Turn the heat to the lowest level and cook until the rice is completely done.
• Turn off the heat. Let it stand for a moment then open and stir lightly.
• Place a pan with the remaining oil over medium heat and wait until the oil is hot, fry slices of bean curd skin until lightly golden. Remove and drain.
• In a sauce pot, combine dark fermented soybean, palm sugar, sugar, tamarind juice and water together, cook over low heat until boiling. Remove from the heat.
• Allow to cool, stir in chopped ginger, hot chilies and garlic.
• Spoon cooked rice onto a serving dish; arrange fried bean curd skin and cucumber slices on the side.
• Garnish with coriander leaves.
• Serve with the sauce.