1 & 1/4 cup glutinous rice
500 g chicken fillet, sliced into cubes
2 pcs chorizo bilbao, sliced into half inch thick
1 can (400ml) coconut milk
1 cup chicken broth
1/2 tsp turmeric powder
1 medium onion, thinly sliced
1 red medium bell pepper, sliced into strips
1 green medium bell pepper, sliced into strips
3 cloves garlic, minced
1/2 cup raisins
2 & 1/2 tbsp patis
1 tbsp canola oil
1/2 tsp black pepper
Salt, to taste
3 eggs, hard-boiled, peeled and quartered, for garnish
Banana leaves, wilted

In a large wok, pour and heat the oil, then add- in all bell peppers.
Saute until the bell peppers are tender but still crispy, then remove from the wok and set aside.
Add- in the chorizo bilbao and fry until lightly brown-colored then remove from the wok and set aside.
After removing the chorizo bilbao, add- in the onions and garlic and cook for 2 minutes.
Add- in the chicken and stir-fry, until lightly browned about 5 minutes .
Add- in the Patis to the chicken and mix then continue to fry for 3 minutes.
Add- in the glutinous rice and mix well then stir for 2 minutes.
Pour- in the chicken broth and coconut milk then add- in the raisins, chorizo bilbao, and the bell peppers.
Spread the turmeric powder into the mixture then stir to fully mix the powder.
Add- in salt and pepper according to your taste.
Cover until it boils, it will take about 5 minutes (make sure to stir occasionally to avoid burning at the bottom of the wok).
Bring the heat to low fire and continue to cook, covered for about 15 minutes.
When the bringhe is nearly dry, cut the banana leaves to cover it until glutinous rice is fully cooked will take about 10 mins.
Transfer the bringhe onto serving plate then decorate with the quartered eggs on top. Enjoy!