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

  1. Debone the chicken and cut into cubes. Marinate chicken with the seasoning for at least 30 minutes.
  2. Peel the arrowroot bulbs and cut into cubes. Cut mushrooms into cubes.
  3. 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.
  4. To the remaining oil in the wok, add ginger and chicken. Fry briskly then dish out and set aside.
  5. Place rice and pandan leaves in an electric rice cooker.
  6. Pour in the sauce ingredients. Allow to cook for at least 10 minutes, or until water has evaporated.
  7. Add the sautéed chicken, mushrooms and sausage. Then add the arrowroot cubes. Cook until rice is done.
  8. Allow to rest, covered, for about 10 minutes before serving.

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