Recipe Ingredient
- 350g long grain rice, washed and drained well
- 375ml water
- 20g boneless salt fish (Mergui dried fish), chopped
- (A):
- 1 tbsp oil
- 1/2 tsp sugar
- Dash of pepper
- 250g deboned chicken meat
- (B):
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/4 tsp pepper
- 1 tbsp fresh ginger juice
- 1 tsp sugar
- 1 tbsp sesame oil
- 1 tsp cornflour
- 3 black mushrooms, soaked till soft and cut into thin slices
- 25g Chinese sausage (optional), sliced thinly
- Seasoning (mix together):
- 1 tsp light soy sauce
- 1 tsp sugar
- 1/4 tsp pepper
- 1/2 tsp Maggi chicken stock granules
- 1 tsp sesame oil
- 1 tsp garlic oil
- 1/4 tsp dark soy sauce
Instructions
- Marinade chicken with (B) for 30 minutes. Marinade salt fish with (A) and leave aside for 10 minutes.
- Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat. Add mushroom slices, sliced chinese sausage and seasoning. Dish out and put aside.
- Mix rice with water and add marinated saltfish. Put rice into an electric cooker and cook rice as usual. After seven or eight minutes, or when rice is almost cooked and dry, add stir-fried chicken meat and continue to cook till rice is completely cooked.
- Dish rice into a serving bowl and garnish with chilli strips, chopped spring onions and coriander leaves. Serve hot.
