Recipe Ingredient
- 2 cups rice, washed
- 3 cups water
- 1 Chinese waxed sausage (lap cheong), diced coarsely
- 100g chicken fillet, diced coarsely
- 100g shelled prawns, diced coarsely
- 1/4 tsp salt
- 1/8 tsp sugar
- 1/2 tsp sesame oil
- 2 dried Chinese mushrooms, soaked and diced coarsely
- 1 tsp oil
- 1 tsp sesame oil
- Seasoning
- 1 tsp salt
- 1 tsp sugar
- 1 tsp light soy sauce
- 1 tsp Premium oyster sauce
Instructions
- Put rice and water in an electric rice cooker and cook accordingly.
- Marinate chicken with salt, sugar and sesame oil for 10 to 15 minutes. Heat wok with oil and sesame oil. Fry mushrooms and chicken for one minute. Add seasoning then stir in prawns.
- Transfer the semi-cooked ingredients to the rice cooker and add the waxed sausage. Continue to cook until rice is done. Stand rice for 10 minutes before serving.
