Pansoh

Ingredients

• 6 cups rice long-grain hot cooked
• 0.5 cup cilantro leaves fresh chopped
• 0.3 cup ginger fresh peeled chopped
• 3 tablespoons lemon grass fresh peeled finely chopped
• 1 pound okra pods 
• 0.1 teaspoon pepper 
• 0.5 teaspoon salt 
• 0.7 cup shallots chopped
• 0.5 pound skinned cut into 1-inch pieces
• 1 pound skinned cut into 1-inch pieces

Equipment

• bowl
• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 32
2. Combine first 8 ingredients in a large bowl; stir well.
3. Cut 1 (20-inch-long) sheet of foil; place chicken mixture on half of foil sheet.
4. Spread into a single layer, leaving a 1-inch margin around edges of foil. Fold the other half of foil sheet over the chicken mixture. Bring edges of foil together, and fold several times to form a sealed packet.
5. Place foil packet on a baking sheet.
6. Bake at 325 for 45 minutes.
7. Steam the okra, covered, 10 minutes or until crisp-tender.
8. Remove chicken mixture from oven, and let stand 5 minutes. Spoon 2/3 cup chicken and juices over 1 cup rice; top with 1/2 cup okra.