Banana leaf parcels of cooked rice mixed with shredded chicken, ginger, Kachin traditional mushroom (munji), herbs and spices.
- 3–4 cups rice, steamed
- 4 garlic cloves
- 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
- banana leaves, for wrapping
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Boil 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.