Boil the chicken in the water for 20 minutes or until cooked through.

Remove the chicken and set aside. Add the rice flour in stirring continously to prevent lumps from forming. Stir for about 5-10 minutes until the rice flour is cooked or its at a porridge consistency. May need more water.

Next add the chicken back in, the pastes and simmer for 3-5 minutes stirring regularly. Season with salt. Allow to cool and serve.