INGREDIENTS:
- 2 & ½ cups jasmine rice, rinsed and drained
- 400 g boneless chicken thighs, cut into bite sized pieces
- 2 pcs Chinese sausage, thinly sliced
- 6 pcs shiitake mushrooms, rehydrated and thinly sliced
- 1 tbsp cornstarch
- 3 cups chicken stock
- 2 tbsp oyster sauce
- 3 tbsp soy sauce
- 1 tbsp Chinese rice wine
- 2 tsp brown sugar
- 1 tbsp sesame oil
- 2 tsp ginger paste
- 3 cloves garlic, minced
- 2 stalks spring onions (white part only), thinly sliced
- Salt, to taste
- White pepper, to taste
- Cooking oil
For the Sauce:
- 4 tbsp oyster sauce
- 4 tbsp water
- 2 tsp sugar
- 2 tsp crispy fried garlic
HOW TO COOK:
- Combine the brown sugar, cornstarch, oyster sauce, soy sauce, rice wine, sesame oil, salt, and white pepper in a bowl.
- Mix well then add the chicken pieces, set aside and let it marinate for an hour.
- Pour and heat the cooking oil in a wok.
- Sauté the garlic, ginger, and spring onions for 30 seconds.
- Add the marinated chicken and stir fry in high heat for 1 minute.
- Add the mushrooms and sausage then stir fry for 1 minute.
- Turn off the heat then set aside.
- In a rice cooker combine the chicken stock and the rice, press cook function.
- When it starts boiling, add the chicken and mushroom mixture on top.
- Cover and let the cooking process continue.
- Once cook function is finished let it stay in warm for 10 minutes.
For the Sauce:
- In a saucepan, place all the sauce ingredients bring it to a boil.
- Remove from heat and serve it with rice meal. Enjoy!
IMAGE: kitchenkitchiekoo.com
Also try: Kiampong Rice
