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Rice with shedded chicken and ginger recipe

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Created by Sengmon Maran and Kai

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Cuisine: Burmese

Ingredients

3-4 cups of rice steamed
4 Garlic cloves
Onion
1 knob ginger
Flesh from whole boiled chicken or chicken pieces
½ cup dried mushrooms, chopped
1 can bamboo shoots cut into matchstick pieces
Ginger leaves, chopped
2 eggs
Salt
Banana leaves for wrapping

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Preparation

Steam Rice
Boiled whole chicken or chicken pieces with spices until cooked. Shred the flesh from the boiled chicken.
Hard boil 2 eggs.

Heat the oil in a large fry-pan. Add finely chopped garlic and stir fry until golden brown but not burnt. Remove and set aside.
In the same oil, add the bamboo shoots, dried mushrooms and chopped ginger and cook for a few minutes. Then stir in the chicken flesh and salt to taste.

Spread the rice in a bowl, then place the chicken, mushroom and bamboo shoot mixture on top. Sprinkle with the fried garlic and chopped ginger leaf. Chop the hard boiled eggs and add to the plate then mix altogether with hands.

Cut banana leaves into equal squares. Wrap a single serving into packets with banana leaves. The leaves will add flavour to the rice.

If you enjoyed this Rice with shedded chicken and ginger recipe then browse more Burmese recipes and our most popular hainanese chicken rice recipe.

Burmese Restaurants

Displaying 2 of 2 Burmese Restaurants.

	Restaurant	Book Online	Suburb
1.	River Kwai		Clayton
2.	The Mustard Seed		Hahndorf

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