Chicken With Crispy Rice

Serves
4

Preparation Time: 20 minutes
Cooking Time: 30 minutes

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Heat a pan with three inches of water along with rice.
Close the pan and heat it.
Simmer to a low flame, cook until the water is absorbed and the rice becomes soft.
Remove from fire and let it overnight.
By morning all the water will be absorbed. Slice the rice into cubes.
Dice the bamboo shoots and chicken.
Heat a pan with Idhayam Sesame Oil.
Flip the rice cubes and fry it.
Dice the onion finely.
Mix the corn flour in water and keep aside.
Heat a broad pan with Idhayam Sesame Oil.
Saute onion.
Add the chicken pieces, pepper powder and fry for five minutes.
To this add bamboo shoot, spring onion and fry for a minute.
Add vinegar, sugar, ginger, soy sauce, tomato sauce, corn flour mixture and salt.
Fry for a minute.
Add the fried rice cakes and stir.
Remove from fire and serve hot.