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Bringhe - Filipino Chicken, Pork And Rice Dish

Ingredients
  Chicken breast 1 Pound, julienned
  Pork butt 1 Pound, julienned
  Julienned chinese sausage 1 Cup (16 tbs)
  Chopped red onions 1 Cup (16 tbs)
  Kasubha 2 Pinch
  Turmeric powder 2 Tablespoon
  Garlic 1 Tablespoon
  Bay leaf 2 Medium
  Lemon grass stalk 1 Medium
  Patis 2 Tablespoon
  Suka 1 Cup (16 tbs) (sugar cane vinegar)
  Olive oil 3 Tablespoon
  Chicken stalk 3 Cup (48 tbs)
  Coconut milk 1 Cup (16 tbs)
  Freshly ground black pepper 1 Teaspoon
  Pink salt 1 Pinch
Directions

GETTING READY
1.Soak the raisins in water.

MAKING
2.Heat a medium skillet and pour in a tablespoon of olive oil.
3.Add half the onions and sauté.
4.Add the bay leaf and the lemon grass. Stir until the onions are translucent.
5.Add half the garlic and give it a stir.
6.Empty the rice and keep stirring until the rice is opaque in color.
7.Pour a cup of the chicken stock.
8.Add the coconut milk and stir.
9.Add a cup of chicken stock and two pinches of kasubha and let it come to a boil.
10.Sprinkle in the turmeric and stir it up to mix well.
11.Add the remaining cup of chicken stock and bring it to a boil again. Cover with lid and keep on stirring after brief intervals of time.
12.In another skillet, heat a tablespoon of olive oil.
13.Drop the julienned chicken breasts and the julienned pork butt. Let it sit for 2 minutes so that they get browned well. Stir i and sauté well.
14.Add the Chinese sausage and let it get browned too.
15.Drizzle in the fish sauce and let it get incorporated.
16.Pour in the sugarcane vinegar.
17.Add rest of the onions and garlic and stir it all in.
18.Add a few turns of freshly ground black pepper and let it simmer and cook until the liquids are evaporated.
19.Strain the raisins and throw them in the rice. Mix them in and put on the lid again. Let it simmer on low heat until it is completely cooked and fluffy.
20.Fish out the lemon grass stalks from the rice and discard or optionally you could let them stay too.
21.On a plate, spoon in the yellow rice.
22.Add a pinch of kasubha to the chicken, pork and sausage skillet yet again and mix it up. Now top the rice with the meat mix.
23.Sprinkle a pinch of pink salt.

SERVING
24.Drizzle the sauce around and serve with a dill stalk for garnish.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Filipino
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Rice
Restriction: 
High Fiber, High Protein
Cook Time: 
25 Minutes
Servings: 
4

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