Stews rice and lentil with chicken fillets and vegetables

Recipe:
3 Tbsp organic red brown lentil
2 Tbsp basmati rice
2 cloves garlic (minced)
2 shallots (thinly sliced)
1 knob ginger (julienne)
3 cherry tomatoes (finely chopped)
3 fresh figs (finely chopped)
1 Tbsp cumin (toasted)
few pieces chicken fillets (thinly sliced, marinated with turmeric powder)
1 cup vegetable stock
10 slices green zucchini
handful of di huang miao (daun raja)



(1) Preboiled rice and lentil in a sauce pan till half cooked.

(2) In a hot skillet, using olive oil - stir fry garlic, shallots and ginger till fragrant. Add in chicken fillets and stir fry till cooked.

(3) Mix together cherry tomatoes and figs and toasted cumin, and add into the cooking ingredients above. Add in vegetable stock, cover with lid and bring to simmer for 5 minutes.

(4) Pour in precooked rice and lentil and add 2 cups of water - bring all ingredients to simmer till the water absorbed and rice and lentil are soften. Check and stir once a while to avoid ingredients from burning. Right before the liquid dry up, open cover and add in green zucchini and di huang miao. Stir lightly and simmer till all ingredients are soft and ready.

(5) Top with fresh parsley and serve warm.

Yields: 2 adults portion

Results: The taste is alright, but the texture still a bit hard for baby - suggesting to cook lentil and rice longer in the future.