• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 300g (2 rice measuring cups) rice, washed and drained
  • 200g long mustard cabbage (kai choy), rinsed and coarsely chopped
  • 2 dried Chinese mushrooms, soaked to soften and diced
  • 110g deboned chicken, cubed
  • 1 tbsp dried shrimps, soaked and drained
  • 2 tbsp oil
  • 2 shallots, sliced
  • 1 tsp chopped garlic
  • 500ml fresh chicken stock or water
  • Seasoning (A) :
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1/8 tsp pepper
  • 1 tsp sesame oil
  • 1 tsp light soy sauce
  • 3/4 tsp corn flour
  • Seasoning (B) :
  • 1 tbsp Premium oyster sauce
  • 1 tbsp light soy sauce
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • 1 tsp chicken stock granules

Instructions

  1. Marinate chicken with seasoning (A) and set aside.
  2. Heat oil in wok until hot and lightly brown shallots, garlic and dried shrimps until fragrant. Add chicken and mushrooms and stir-fry until meat changes colour.
  3. Put in rice, long mustard cabbage and seasoning (B). Toss for 1–2 minutes then remove all the ingredients to a rice cooker. Pour in chicken stock or water. Let the rice cook until done. Allow the rice to stand for 10–15 minutes before dishing out to serve.

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