Recipe Ingredient
- 80g high-fibre brown rice
- 70g Sabah red rice
- 25g Ferox nuts (see sut)
- 20g organic hulled millet
- 20g black-eyed beans (mei tau)
- 75g deboned chicken, cubed
- 2 dried Chinese mushrooms, soaked to soften and diced
- 1 tbsp shredded ginger
- 1/2 tsp chopped garlic
- 1 tbsp oil
- 1/2 tsp sesame oil
- 400ml water
- Herbs:
- 12g yok chuk, cut into bite-sized pieces
- 20g wai sun, broken up into bite-sized pieces
- 5g tong kwai
- Seasoning:
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp pepper
- 1 tsp chicken stock granules
- 1 tbsp light soy sauce
Instructions
- Wash brown rice, red rice, Ferox nuts, millet and black-eyed beans well. Soak overnight in the refrigerator.
- Combine herbs and boil in one cup of water for 20-25 minutes. Set aside.
- Heat up oil and sesame oil in the wok, add shredded ginger and garlic and stir-fry for one minute or until slightly brown. Add chicken, mushrooms and pre-cooked herbs. Fry for 2-3 minutes.
- Add well-drained rice mixture and fry for a minute. Add seasoning and toss well to mix.
- Transfer rice and herbal mixture to the rice cooker. Add water, cover and cook until rice is fully cooked. Let the rice stand in the cooker for 10 minutes before fluffing up the rice.
