• 1 chicken breast
• 3 carrots
• 4 potatos
• 1 onion
• 5 pieces of garlic
• 1 tab butter
• 2 cups of vegetables (frozen or chopped variety)
• 1 stock cube, or 250mL chicken stock
• Pepper
• ¼ cup of rice (any type)
• Parmesan cheese (taste)
• 2 tab fish sauce

1. Place whole chicken breast into small pot and add water to cover, boil until cooked
2. Place chopped onion and garlic in pan with oil and fry until transparent
3. Cut potatos and carrots, and place into pan. Cook for five minutes, until the potato starts to soften
4. Cut the cooked chicken into small pieces
5. Add all ingredients (including chicken) to the potato and carrot.
6. Adjust the stock level with the water left over from the boiled chicken as necessary. Do not add too much water, the dish is best when thicker.
7. If too much moisture is present then leave the lid off and simmer
8. Cook until elements are soft. Add salt, pepper and parmesan cheese to taste.

Serve. Hot, with grated parmesan cheese on top and pepper to taste as needed.

— Robert Zamperoni