Ingredients

Let’s Cook!

• 1
  Boil 2 cups of water, put 2 chicken thighs in, boil ten minutes, keep the broth, shred meat, add 2 cups of coconut milk, 2 cups of rice, tsp turmeric, tsp trassi, Tbs soy sauce with palm sugar, bring to rolling boil, cover, turn off, let sit one hour. Simmer left over chicken bones one hour to make extra broth for freezing. Dissolve chicken bones in garden fermenter.
  
• 2
  Cook in portions. Shred 100 grams mild onions, stir fry in oil till glazed, add 100 grams chicken, brown, add 300 grams boiled rice till it looks crispy brown, stir fry, add 100 grams shredded veggies. Add stir fried portions together in large wok, low fire, bake six minutes, scrape, stir, repeat, till rice is crispy and crunchy. Mix well. Cool. Whip eggs, make egg size rice balls with fried rice and whipped eggs, coat rice balls rolled in bread crumbs.
  
• 3
  Deep fry six rice balls at a time, eight minutes in 350F degree oil till golden brown, drain, cool. Pack 2 balls per sandwich bag. Each balls weighs between 60 and 100 grams, 2 to 3 ounces. Two balls per person.