Norma Chikiamco

BERINGHE

Beringhe
by Norma Chikiamco

¾ k chicken, sliced into serving pieces
1 c coarse salt
150 g chicken liver and/or gizzard
1 c regular rice
1 c sticky rice (malagkit)
2 tbsp Star margarine
1 large onion, diced
1 whole head native garlic, chopped
2 tsp turmeric powder
2 tbsp patis
2 c water
1 c coconut milk
1 c green peas
1 carrot, sliced into strips
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
8 pc Vienna sausage, sliced into halves diagonally
2 eggs, hard-boiled
1½ c raisins

Mash the chicken with salt and rinse under running water. Drain and set aside. Wash chicken liver or gizzard well and set aside. Combine regular rice and sticky rice and wash three times under running water. Set aside.

Heat the Star margarine in a wide casserole or a paellera. Sauté onion until wilted. Add garlic and sauté until golden brown. Add turmeric and patis and stir in the chicken and chicken liver. Cover and simmer for two minutes.

Add water and coconut milk and bring to a boil. Let boil around one minute, then add the two kinds of rice, distributing evenly around the pan. Simmer until rice is fully cooked and has fully absorbed the liquid, around 15-20 minutes. Add peas, carrots, bell peppers and Vienna sausage in last five minutes of cooking.

Garnish with sliced hard-boiled eggs and raisins. Serve warm.

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