Recipe Description
The arrowhead – also known as swamp potato – can be incorporated into a variety of dishes that you can try out.
This recipe was first published in Amy Beh’s column, Cook’s Nook.
Recipe Ingredient
- 1 whole chicken leg
- 120 g arrowroot bulbs (nga ku)
- 3 dried Chinese mushrooms (soaked)
- 2 tbsp canola oil
- 1 tbsp sesame oil
- 2 shallots (sliced)
- 1 clove garlic (chopped)
- 4 thin slices young ginger
- 2 cups fragrant rice (rinsed and drained wel)
- 2 pandan leaves (knotted)
- 1 Chinese sausage (skin removed and sliced thinly)
- Seasoning
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp ginger juice
- 1 tsp thick soy sauce
- 1 tbsp sesame oil
- 1 tbsp pepper
- 1 tsp Shaoxing rice wine
- Sauce
- 3 cups water
- 60 ml hot water mixed with 1 tsp chicken stock granules
Instructions
- Debone the chicken and cut into cubes. Marinate chicken with the seasoning for at least 30 minutes.
- Peel the arrowroot bulbs and cut into cubes. Cut mushrooms into cubes.
- Heat the oils in a wok. When hot, sauté the shallots and garlic until fragrant. Add mushrooms and fry briefly. Dish out and set aside.
- To the remaining oil in the wok, add ginger and chicken. Fry briskly then dish out and set aside.
- Place rice and pandan leaves in an electric rice cooker.
- Pour in the sauce ingredients. Allow to cook for at least 10 minutes, or until water has evaporated.
- Add the sautéed chicken, mushrooms and sausage. Then add the arrowroot cubes. Cook until rice is done.
- Allow to rest, covered, for about 10 minutes before serving.
Love this recipe idea! TY!