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Ingredients
- 31/2 pounds whole chicken
- 1 large onion, quartered
- 2 tablespoons light olive oil
- 3 cloves garlic, sliced
- 1 medium onion, diced
- 1 sweet red bell pepper, diced
- 1 large carrot, diced
- 1 large potato, peeled and diced
- 1 one-inch piece fresh turmeric, grated (or 1 teaspoon powdered)
- 2 cups sticky rice, soaked in water overnight and drained
- 2 cups coconut milk
- 4 tablespoons fish sauce, or to taste
- frozen banana leaves
Details
Adapted from oggi-icandothat.blogspot.com
Preparation
Step 1
# Place the chicken and onion in a large saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the chicken is tender, about 40 minutes. Remove the chicken, strain, and reserve the broth. Set the chicken aside to cool, then remove the meat from the bones and shred it. Set aside.
# Wash the banana leaves with the hottest tap water then wipe dry. Brush a large wok with vegetable oil and line with a double layer of banana leaves. Lightly oil the banana leaves.
# In a large nonstick saute pan over medium heat, warm the oil. Add the garlic, onion,, and bell pepper and saute until onion is translucent, about 5 minutes. Add the carrots and potatoes and cook until softened. Add the turmeric and stir for 1 minute. Drain the rice and add to the pan, stirring until thoroughly coated with the oil. Add 1½ cups coconut milk and 1½ cups of the reserved chicken stock, and the fish sauce. Bring to a simmer and cook, stirring frequently, until all the liquid is absorbed. Add another ½ cup of coconut milk and ½ cup of chicken broth and continue to stir until the liquid is absorbed. This should take 20 minutes - the rice should be tender but al dente. If the rice isn't cooked through, add more milk and stock. Continue to cook, stirring, until the liquid is absorbed and the rice is cooked through. Add the shredded chicken and cook until warmed through, about 3 minutes.
# Fill the prepared wok with the rice mixture, smooth the top, cover with another layer of banana leaf, cover with lid or aluminum foil. Cook over medium heat for 20 minutes, raise the heat to medium-high and continue to cook for another 5 to 10 minutes until a golden brown crust is formed at the bottom. Invert onto a large serving plate, remove the leaves, and serv
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