Spread the rice on a baking sheet and roast at 180oC during 15 minutes or until golden. Leave to cool well and whisk in a crusher until finely ground.
As it cools down, crush the chicken into the sting until finely chopped. Heat the oil in a wok or thick-bottomed frying pan; throw the garlic, the gallant, chills v the spring onion and saute over medium heat for 3 minutes or until they are gifted.
Pour the chicken into the wok and sauté it during 5 minutes or until golden. Undo all the lumps that form with a wooden spoon. incorporate the fish sauce and shrimp paste. wait for it to boil, turn down the heat and, leave it cooking others 3 minutes.
Remove from heat, incorporate the herbs, rice and moon juice and mix well. If you use chicken livers, you'll need to cook them in 1/2 Cup (125 ml) chicken broth some 5 minutes or until tender; let them cool down quite a bit before chopping them. Garnish the dish with open chillies along and serve it with another creamy.
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