Thai Rice With Chicken, Cashew Nuts And Dried Chilies

• 3 c. cooked rice
• 1 c. sliced chicken breasts
• 3 dried black mushrooms
• 1/2 c. diced onion (sugar cube size)
• 1/2 c. cashew nuts
• 2 dried chilies
• 1/2 c. chopped celery
• 1/2 tsp. m.s.g. (optional)
• 1 Tbsp. fish sauce
• 1 Tbsp. soy sauce
• 1 tsp. garlic salt
• 1 Tbsp. cornstarch, mixed with 1 Tbsp. cold water
• 1/2 c. chicken broth
• 1/2 c. vegetable oil
• 1/2 c. pickled chili
• lemon, coriander and tomato (to garnish)

1. Press the cooked rice into a wet ring mold.
2. Remove to serving plate.
3. Heat the oil in the frying pan. Fry the dried chilies, cut with scissors and set aside.
4. Using the leftover oil, fry the chicken and onion.
5. Sprinkle with garlic salt and m.s.g.
6. Keep turning until light brown.
7. Add chopped celery, black mushroom, fish sauce, soy sauce and chicken broth.
8. Cover.
9. Simmer for 5 minutes.
10. Add the cornstarch.
11. Stir until thickened.
12. Add cashew nuts and turn over lightly.
13. Spoon into center of the rice.
14. Top with dried chili and garnish with lemon, tomato and coriander leaves.
15. Serve.

rice, chicken breasts, black mushrooms, onion, cashew nuts, chilies, celery, fish sauce, soy sauce, garlic salt, cornstarch, chicken broth, vegetable oil, pickled chili, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=658875 (may not work)