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
- Marinate chicken with seasoning (A) and set aside.
- 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.
- 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.
