6 oz rice
1 tbsp oil
4 oz tomatoes
1 chicken leg
1/4 pt chicken stock or chicken cubes
dissolved in water
1/2 tsp salt
1/4 tsp vetsin
1 Wash rice thoroughly and drain very well.
2 Heat the oil in a pan, add rice and toss it about to coat with oil.
3 Cut tomato, cucumber and chicken leg into small pieces.
4 Cook the chicken meat in chicken stock for 5 minutes.
5 Mix the rice, chicken meat and stock together.
6 Add salt and vetsin, bring to the boil and simmer until the stock has
almost been absorbed by the rice. Lower the heat and continue to cook
until the rice is dry.
7 Remove the rice to a bowl and garnish with the sliced tomato and cucumber.