Ingredients
- 600-700g chicken breast, cut into big chunks
- 1 cup water
- 3 tablespoon oyster sauce
- 10 Dried chestnut- boiled to cook till soft
- 4-5 tablespoon dark caramel soy sauce
- 2 tablespoon sesame oil
- 1 teaspoon white pepper
- 4 lap cheong (Chinese-style sausage)
- 6 dry mushrooms (soak in water till soft)
- 3-4 tablespoon rice wine
- 2 cube chicken stock
- 4 cups jasmine rice + 3 3/4 cup water
- 4-5 slice of ginger root
- Combine the chicken breast with oyster sauce, dark caramel soy sauce, the sesame oil, wine and pepper in a mixing bowl.Mix them well and marinate at least 10-30 minutes.
- Slice the Chinese sausages and set aside.
- Slice the mushrooms in quarter size and set aside.
- Wash the rice with water until the water comes out nearly clear; drain completely. Combine the rice and 3 3/4 cup of water & chicken stock in a non-stick pan; bring to a boil. Reduce heat to low;
- Combine mushroom and Chinese sausage into the chicken mixture. Add the chicken mixture on top the rice and allow to simmer covered for 10-15 minutes with the heat on. and remove from the heat; allow to sit covered until the rice is completely tender, 15 to 20 minutes.
- Served hot.
NOTE: Last time, I ever put all the ingredients into the rice cooker to cook this dish. When you're lazy, you want everything fast & easy. But still come out ok lah!
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