Chicken fingers

Ingredients
6 small chicken fillets
1 teaspoon of 5 flavor mix
2 tablespoons of soy sauce
1 teaspoon of starch
1 small onion, chopped
1 cup of Riso Scotti Easy Cook Thai Rice
400 ml coconut milk
½ cup of water
½ teaspoon of white pepper, ground
½ teaspoon of salt
2 bay leaves
3 tablespoons of Riso Scotti Rice Oil
2 tablespoons of rice wine (or white, dry wine)
1 red capsicum, diced
1 small carrot, diced
1 piece of cucumber (approximately 100g), seeds removed and diced
4 green onions, cut diagonally into pieces
Fresh coriander leaves (or parsley), for garnishing

Instructions
Combine, in a bowl, the soy sauce with the 5 flavor mix. Add the starch and stir well. Add the meat and stir, covering it well with marinade. Cover the bowl and leave it marinate for minimum 30 minutes.
Heat a wok, or large pan, and add 2 tablespoons of oil. When the oil becomes hot, add the onions and sauté until it becomes translucent.
Add the rice and stir for 2-3 minutes, at high heat, until it is well covered with oil and slightly translucent.
Add the water, coconut milk, salt, pepper and bay leaves. Stir and bring the liquid to boil. Reduce the heat and cover the wok. Boil the rice easily for 10-15 minutes, or until the liquid has been absorbed. Remove the rice from the heat and leave it rest, covered, for 10 minutes. Remove the bay leaves and fluff with a fork. Season everything with salt and pepper to your taste.
Meanwhile, heat the rest of the oil in a wok. Add the meat, together with the marinade, wine and rice and cook for 3-4 minutes, until the meat is almost done. Add the capsicum slices, the carrot and cucumber and continue, stirring occasionally for another 2-3 minutes, until the vegetables are tender, but still a little crunchy.
Put aside, add the green onions and stir rapidly. Serve the meat and vegetables mixture aside the flavored rice, garnished with fresh coriander leaves.

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