Blank-Mang: A popular rice dish
2 large boneless chicken breasts
2 1/2 cups water
1 1/4 tsp salt
1 cup rice
4 tsp brown sugar
toasted slivered almonds
Combine chicken, water and salt in a pot and bring to a simmer. Stew for 30 minutes or until chicken is done. Remove the chicken and cut into small pieces. Add the rice and brown sugar to the broth in the pot. Bring to a simmer, then turn heat to low and cook rice until done (about 25 minutes). When rice is done, add diced chicken and stir gently into rice. Garnish with toasted slivered almonds. Serves 6.