• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 150g fragrant long grain rice, washed and well-drained
  • 100g boned chicken breast, cubed
  • 25g Mergui salted fish, diced and soaked for 15 to 20 minutes and drained well
  • 1 tbsp shredded young ginger
  • Seasoning (A) for rice:
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1 tsp corn oil
  • Seasoning (B) for salted fish:
  • 1 tsp sugar
  • 1 tsp sesame oil
  • Dash of pepper
  • Seasoning (C) for chicken:
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1/2 tsp sugar
  • 1 tbsp cooking wine
  • 1/2 tsp chicken stock granules
  • 1/2 tsp cornflour
  • 1 tsp egg white
  • 2 bamboo cups


  1. Marinate well-drained rice with seasoning (A) and set aside. Marinate salted fish with seasoning (B) and marinate chicken with seasoning (C).
  2. Fry marinated rice without oil in a clean wok for 30 seconds. Dish up and divide into two equal parts. Put one portion into a bamboo cup. Add just enough water to cover up to 1cm above the rice. Steam over rapid boiling water for 15 to 17 minutes until water has been absorbed into rice.
  3. Heat one tablespoon oil in a wok and fry salt fish till fragrant. Add chicken and stir-fry well. Dish up both together and place half portion over cooked rice. Add a sprinkling of shredded ginger. Continue to steam rice for a further 15 to 20 minutes or until rice is fluffy and cooked. Pour rice out onto a plate and serve immediately.

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