Chicken Recipes - Rice And Chicken Casserole

Ingredients

• 6 chicken drumsticks or thigh pieces

• 1 tbsp fish sauce (nuoc mam)

• 1 tsp dark soy sauce

• 1 tsp salt

• 2 cloves garlic, chopped

• 2 tbsp vegetable oil

• 4 dried black mushrooms, soaked for 20 minutes

• 2 tbsp crushed dried black fungus, soaked for 20 minutes

• 2 spring onions, chopped

• 180g (6 oz) yam or sweet potato, cubed

• 2 cups short grain white rice

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Method:

1. Cut the chicken meat into small cubes and place in a dish with the fish and soy sauces, salt and one-third or the garlic. Mix well and set aside for 2 hours to marinate. Make a chicken stock by simmering the bones in 6 cups water for 30 minutes.

2. Sauté the remaining garlic briefly in the oil, then add the chicken and cook until it is almost done, about 6 minutes. Drain and chop the mushrooms and fungus.  Add to the chicken with the spring onions and cook briefly

3. In a heatproof clay casserole, place the rice, yam cubes and 4 cups water. Cover the pot tightly. Bring to the boil, then reduce heat and simmer gently for 15 minute to absorb the liquid.

4. Stir in the chicken, cover the pot again and cook for a further 10 minutes. Stir up and serve in the pot.