INGREDIENTS

3 tbsp. vegetable oil

1 pc. shallot, sliced thinly

3 cloves garlic, sliced thinly

4 tbsp. fresh ginger, minced

2 tbsp. fresh turmeric, minced

4 tbsp. fish sauce

3 pcs. 6-inch lemongrass stalks, thinly sliced

8 cups chicken stock

500 g. or 2 1⁄2 cups black rice, soaked for 6-8hrs

For the garnish:

1/8 cup spring onions, minced

5 pcs. soft boiled eggs (boiled for 6-7 mins, shocked in ice water)

300 g. chicken inasal, shredded

1/8 cup crispy garlic

1/8 cup crispy shallots

5-10 pcs. calamansi

PROCEDURE

1. Over medium heat, place a deep cooking pot and add oil. Sauté shallots, garlic, ginger, and turmeric until fragrant.
2. Strain your soaked black rice and add to the pot.
3. Pour chicken stock and fish sauce and mix until everything is well incorporated.
4. Bring to a boil then add lemongrass. If needed, add more water.
5. Put garnish and serve.