Binghe

 Coconut Rice Dish from the Philippines

 

Binghe

 

I love reading multi cultural recipes and this one I had most of the ingredients in the house so I said why not try it! Basically is it like risotto but with an Asian flair!

Wow is it delish and makes a huge amount, which is great for a party.

It is also a one pot meal and you can change the ingredients if you'd like

 

3 cup roasted chicken, shredded, room temp

2 tbsp vegetable oil of your choice

1/2 red pepper, diced

2 green onions, sliced

1 onion, diced medium

3 cloves garlic

1 Portobello mushroom, sliced

1/2cup snow peas, string removed and cut in half

2 cups sushi rice, rinsed and drained (or glutinous rice soaked overnight)

1 1/2 cup chicken broth

1 can coconut milk

3 tbsp fish sauce

banana leaves to cover wok

 

Add oil to a heated wok and saute onions & garlic for 1 min to soften slightly.  Add remaining vegetables and cook while stirring to soften vegetables approx 5 min. Add rice and continue stirring to coat all the rice.  Add broth, coconut milk and fish sauce.   Cook for approx. 20min on low heat to al dente.

 

Place mixture in a large mixing bowl and stir in chicken until distributed evenly throughout mixture.

Wash wok and dry.  Brush it with some oil preheat to med low.

Wipe banana leaves with a damp paper towel to remove any residue.  Line the wok with 2 layers of banana leaves.  (These impart the flavour)

Pour the mixture back onto the leaves and pat to form a flat surface.  Cover the top with a piece of foil or extra leaves.

Cook on low heat for20-30min to brown bottom of rice.  Check to see if rice has steamed and finished cooking.  Invert onto a serving platter.

Enjoy with love.