2 cups rice, washed and drained
3 cups chicken stock
2 chicken thighs, cut into bite-sized pieces
5 Chinese mushrooms, soaked & cut into thick strips
1 Chinese sausage, sliced
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp Chinese cooking wine
1 tsp of ginger juice (grate a knob of ginger and squeeze)
1 tbsp sesame oil
½ tsp pepper
½ tsp sugar
½ tbsp corn flour
Prep and Cooking Instructions
1. Marinate the chicken & mushroom with the marinade for at least 1 hour. (I usually marinate it overnight).
2. Put the rice and chicken stock into the HCP, close the lid and bring to boil over medium fire. Once it boils, lower the fire and cook till the stock is absorbed into the rice but still wet.
3. Spread marinated chicken, mushrooms and chinese sausage on top of the rice, close the lid and cook with low heat till the rice is dry and chicken pieces are cooked.
4. If you like, you may sprinkle some fried salted fish and add on some black soya sauce and garlic oil, mix in to combine toppings and rice before serving.
Recipe submitted by Evon Goh, a Munch Ministry member.