Bringhe

Name: Bringhe
Yield: Serves 4 to 6
Cuisine: Philippines
Ingredients: 2 cups glutinous rice, soaked overnight in water to cover, drained well; One 3½-pound chicken; About 2 cups coconut milk; 1 large carrot, diced; 1 large onion, quartered; Banana leaf sections, for lining the wok; 2 tablespoons canola oil; 3 garlic cloves, sliced; One 1-inch piece fresh turmeric, peeled and grated (or 1 teaspoon ground turmeric); 4 tablespoons fish sauce, or to taste; 1 large russet potato, peeled and diced; 1 red bell pepper, diced; 1 medium onion, diced

Preparation info

Serves
4 to 6

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

Bringhe is a Filipino version of paella, made with glutinous rice and steamed in banana leaves.

Ingredients

One 3½-pound chicken
1 large onion, quartered
Banana leaf sections, for lining the wok

Asia
Philippines
Main course
Gluten-free
South East Asia

Method

Place the chicken and quartered onion in a large saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the chicken is tender, about 40 minutes. Remove the chicken, strain, and reserve the broth. Set the chicken aside to cool, then remove the meat from the bones and shred it. Set aside.
Wipe the banana