Cook the the rice by washing it first in tap water until the water 2 to 3 times. Then combine the 2 cups of rice and 3 cups of water in a pot. Add turmeric powder. Simmer until the rice is cooked.
Boil the chicken breast and season with salt and pepper. When tender, debone the chicken breast and flake the chicken meat.
Heat 3 to 4 Tbsp. of cooking oil in a pan and sauté garlic, onion and minced turmeric. Saute until the garlic is a little brown. Then add the flaked chicken breast and stir.
Add soy sauce, vinegar and sugar. Stir again until edges becomes fried and crispy.
In a flat surface, lay a piece of cut banana leaf, just enough to wrap the rice and the chicken. Put a cup of turmeric rice of the center of the leaf and shape it in rectangular or oblong shape.
Then put 2 to 3 tablespoons of flaked chicken on top. Garnish it with a half slice of hardboiled egg and a slice of cucumber on the side.
Then wrap the rice and chicken in the banana leaf. Now it's ready to serve.