Chicken Pipian

Ingridients:

1/4 cup oil
1 inch ginger, cut into strips
1 tablespoon garlic, chopped
1 whole chicken, cut into serving pieces
1 cup roasted rice, pouded or ground
2 tbsp annatto seeds (achuete) mixed with 1/2 cup of water to extract color
6 cups water
20 pcs kamias or 10 pcs. kalamansi
20 pcs of pasotes leaves
fish sauce (patis)

Procedure:

In deep pan, pour in the oil. Sute ginger then garlic.
Stir the chicken pieces and cook until slightly brown. Remove the chicken from the pan.
Place the ground roasted rice into the pan. Add the achuete water. Remove the scum. Add the 6 cups of water.
Put back browned chicken. Boil and then simmer until chicken is tender.
Add the kamias or the juice from the calamansi. Boil again.
Add pasotes leaves.
Add patis to taste.

Uncook rice is toasted till brown not burned. Then it is pounded & strained till it is fine as flour. Have Pipian?