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CLEAN the chicken breast, remove excess fat, muscle, or blood. Slice any way you prefer, we've diced the chicken breast. CRUSH the 2 cloves of garlic and cut into thin slices. DRAIN liquid (using a strainer) from the can of bamboo strips, or slice the bamboo into thin strips when using fresh bamboo.
FINELY dice the onion and set it aside. WASH the two Chinese pak choi, remove bad leaves and slice the end off. Snijd de uiteinden van de paddenstoelen en zet apart.
FILL the large pan with water and let it come to a boil. BRUISE the two pandan leaves and fold them into a bow-like shape. Don't tear the leaves, only bruise them by bending them slightly. BRUISING will give off its flavors onto the rice while boiling.
ADD in the rice along with the bruised pandan leaves. COOK until ready, see package for instructions. Tip: Keep all of the ingredients within arm's reach! TURN on your kitchen hood first, then heat up your wok using the highest setting possible.
Don't add in the oil before the wok starts to give off some smoke. WHEN the wok is literally smoking hot, add in some corn oil. The oil will get hot very fast! Add in the garlic and onion, after less than a minute add in the chicken.
STIR fry until the pieces of chicken turn slightly white. ADD in the mushrooms, tamarind, sambal, bamboo and pak choi. STIR FRY for a couple of minutes until ready and if needed you can add some more sambal or tamarind.
Serve with the rice and emping crackers. Enjoy!