INGREDIENTS:

• 500 g chicken breast/ thigh fillet , sliced thinly into strips
• 3 Tbsp Golden Fiesta Palm Oil
• 4 cloves garlic, crushed
• 1 pc medium onion, sliced
• 1 tsp sliced luyang dilaw (strips) (turmeric root)
• 1 pc UFC laurel
• ¼ tsp UFC cracked pepper
• ¼ cup UFC soy sauce
• 2 to 3 Tbsp Silver Swan Vinegar
• 2-3 Tbsp brown sugar

PROCEDURE:

1. Saute garlic, onion and luyang dilaw for 2 minutes. Add chicken, laurel and pepper. Stir-fry for 5
   minutes or until slightly dry.
2. Add soy sauce vinegar and sugar. Simmer uncovered for 8 minutes or until sauce is reduced to
   almost dry. Set aside.
3. Heat up banana leaves over flame until soften. Cut into portions.
4. Scoop rice and place in banana leaf. Top with portion of chicken mixture. Wrap and serve.