Recipe Description
The arrowroot – also known as arrowhead – comes into season just about now, and is often associated with the Chinese spring festival.
Enjoy it in different ways during its short season.
Recipe Ingredient
- 1 whole chicken leg
- 120g arrowroot bulbs (nga ku)
- 3 dried Chinese mushrooms, soaked
- 2tbsp canola oil
- 1tbsp sesame oil
- 2 shallots, sliced
- 1 clove garlic, chopped
- 4 thin slices young ginger
- 2cups fragrant rice, rinsed and drained well
- 2 pandan leaves, knotted
- 1 Chinese sausage, skin removed and sliced thinly
- Seasoning
- 1tbsp light soy sauce
- 1tbsp oyster sauce
- 1tbsp ginger juice
- 1tsp thick soy sauce
- 1tbsp sesame oil
- 1tbsp pepper
- 1tsp Shaoxing rice wine
- Sauce
- 3cups water
- 60ml 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.
Fantastic, I used chicken fillet, love this recipe, thanks