Ingredients
3 cups of rice (measure using the cup that comes supplied together with the rice cooker)
2 large chicken drumsticks and chicken thighs (chopped to bit sizes)
5 chinese dried mushrooms (pre-soaked in a bowl of water and cut to half or quarters. Do not throw away the water used for soaking)
2 chinese lap cheongs (chinese sausages) (sliced)
4 bulbs shallots (sliced thinly)
5 slices of ginger (more if you like a stronger ginger taste)
2 tablespoons of cooking oil
warm water
3 cups of rice (measure using the cup that comes supplied together with the rice cooker)
2 large chicken drumsticks and chicken thighs (chopped to bit sizes)
5 chinese dried mushrooms (pre-soaked in a bowl of water and cut to half or quarters. Do not throw away the water used for soaking)
2 chinese lap cheongs (chinese sausages) (sliced)
4 bulbs shallots (sliced thinly)
5 slices of ginger (more if you like a stronger ginger taste)
2 tablespoons of cooking oil
warm water
Marinade for chicken
3 tablespoons oyster sauce
2 teaspoon of white pepper powder
1 teaspoon of sesame oil
1 tablespoon of chinese cooking wine
3 tablespoons oyster sauce
2 teaspoon of white pepper powder
1 teaspoon of sesame oil
1 tablespoon of chinese cooking wine
Seasoning
5 teaspoons of light soya sauce
1 tablespoon of dark soya sauce
5 teaspoons of light soya sauce
1 tablespoon of dark soya sauce
Method
Soak rice in water for about 1 1/2 hours. Marinade chicken for the same length of time.
Heat oil in wok and fry shallots till golden brown. Remove fried shallots.
With remaining oil in wok and at high heat, add pre-soaked chinese dried mushrooms and ginger and stir fry for about 1 minute. Add marinated chicken and stir fry for another minute.
Add pre-soaked rice and seasoning and continue frying for about 2 minutes. Sprinkle a little bit of warm water to keep the rice from drying out.
Remove rice with ingredients into the rice cooker. Place the lap cheongs over the rice. Pour water (previously used to soak dried chinese mushrooms) gently over the rice to cover the rice just like how you would usually cook white rice in a rice cooker. Add plain water if the water used to soak dried chinese mushrooms is insufficient. Turn on your rice cooker and let it cook.
Serve hot and sprinkle fried shallots over the rice prior to serving.
Soak rice in water for about 1 1/2 hours. Marinade chicken for the same length of time.
Heat oil in wok and fry shallots till golden brown. Remove fried shallots.
With remaining oil in wok and at high heat, add pre-soaked chinese dried mushrooms and ginger and stir fry for about 1 minute. Add marinated chicken and stir fry for another minute.
Add pre-soaked rice and seasoning and continue frying for about 2 minutes. Sprinkle a little bit of warm water to keep the rice from drying out.
Remove rice with ingredients into the rice cooker. Place the lap cheongs over the rice. Pour water (previously used to soak dried chinese mushrooms) gently over the rice to cover the rice just like how you would usually cook white rice in a rice cooker. Add plain water if the water used to soak dried chinese mushrooms is insufficient. Turn on your rice cooker and let it cook.
Serve hot and sprinkle fried shallots over the rice prior to serving.
1 comment:
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