Ingredients:

• 1 1/2 cup sticky rice
• 6 cups stock
• 2 cups tripe (tenderized & cut into strips)
• 1 kilo chicken (cut into small pieces)
• 1 head of garlic (minced)
• 1 onion (minced)
• 1 ginger (sliced)
• 3 tablespoons oil
• Pinch of salt & pepper
• Patis (fish sauce)
• 1 cup minced toasted garlic
• 1 cup chopped spring onion

Procedure:

1. In a Pot, heat oil and saute garlic, ginger and onion.
2. Add in chicken and tripe.
3. Season with salt and pepper.
4. Add in sticky rice and pour stock.
5. In a medium heat allow rice to cook until it reaches a thick consistency but not dry.
6. Season with patis.
7. Serve with sprinkled chives and toasted garlic.

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