Ingredients
Boneless chicken leg meat (cut to bite size) Lap cheong (slice)
Waxed belly meat (slice)
Mushrooms (soaked & slice)
Chicken broth
1 tbsp Chopped garlic
1 tbsp grated ginger
2 stalks spring onion (chopped)
To Marinate1 tsp light soya sauce
1 tsp of cooking wine
2-3 drops of dark soya sauce
Few drops of sesame oil
Little cornflour
Little sugar
Sauce to serve1 tbsp dark soya sauce
1 tsp sugar
2 tbsp water
Dash of cooking wine
To cook1. Marinate chicken & mushrooms for minimum 20 mins.
2. Wash rice. Drain.
3. Heat 1 tsp of oil, add garlic & ginger.
4. Add rice grains. Mix well & fry till rice grains dry up slightly.
5. Put rice to rice cooker. Add in chicken broth. But do note to put slightly lesser liquid than usual. Cook as usual.
6. Check when there's still little water left (about 10-15mins), arrange chicken, mushrooms, lap cheong & waxed meat. Cover and let it continue to cook.
7. In a small sauce pan, add in all ingredients for sauce and bring to a boil, till sugar melts. Set aside for serving.
8. When rice is ready, sprinkle spring onion. Drizzle with sauce. Enjoy!
