Drain the rice and beans and wash until
the water runs clear. Mix the rice and beans with the salt and spread
the mixture over a dampened piece of muslin in the top of a steamer.
Steam above gently boiling water for 30-40 minutes, sprinkling water
over the mixture frequently, until the rice is tender and the beans can
be easily crushed with your fingertips. While the rice is cooking,
combine the chicken, garlic, fish sauce and sugar in a small bowl, and
leave to marinate for 10 minutes.
Heat the oil in a large frying pan over
high heat. Add the chicken and stir-fry until browned and tender, about
3 minutes. Add the spring onions and stir for a further 30 seconds. Mix
the chicken into the rice and bean mixture. Sprinkle with freshly ground
black pepper and serve immediately.
Bean sprouts and crabmeat salad would be a
perfect accompaniment to this hearty dish (the crabmeat may be omitted
if you like). Pass chili dipping sauce to sprinkle over the rice.