Ingredients :
1500 ml water for boiling
1 chicken drumstick, 200 g
1/2 tsp salt (or to taste)
1 tsp light soy sauce
150 g rice, soaked for 1 hour, drained
2 cloves garlic, 10 g
10 g young ginger
2 Tbs cooking oil, 20 ml, for stir frying
2 chicken livers, 100 g, leave whole
2 Tbs chopped leek
1/2 tsp salt (or to taste)
Method :
Boil chicken drumstick, add salt and light soy sauce. Let come to a boil for more les 15 minutes. Take drumstick from stock and cut meat in cubes.
Mix rice with 500 ml hot chicken stock and let stand until chicken stock is absorbed.
Cut garlic and ginger finely. Stir fry until aromatic, add chicken liver, 1 Tbs leek and season with salt. Stir fry until chicken liver is done.
Fill a suitable bowl half with rice of Step 2. Put chicken liver and chicken meat on top of rice and fill up with rest of rice. Put rice bowl in an au bain marie and steam until rice is done. Serve with chicken stock and top with rest of leek and sambal to your liking.
Note :
2 servings
Source : Selera Magazine, September 1994
