Ingredients
- 1.5 kg chicken, deboned and cut into bite-size pieces
- 4 × 180 ml cups basmati rice
- 150 g dried Chinese shiitake mushrooms (soaked)
- 225 g bamboo shoots or soaked dried shrimps
- 4 Chinese sausages
- 1 medium onion, chopped
- 5 spring onions, sliced
- 500 ml chicken stock + water as needed
- 3 tbsp dark soy sauce
- 3 tbsp fish sauce
- 1 tsp sesame oil
- 5 tbsp vegetable oil
- 1 tbsp crushed garlic
- 1 tbsp crushed ginger
- Salt and pepper to taste
Method
- Soak dried mushrooms (and dried shrimps if using) in hot water until plump. Slice
mushrooms. - Marinate chicken with dark soy sauce, salt, and pepper for 30 minutes.
- Wash rice and partially cook with chicken stock and water until still moist. Set aside.
- Heat oil in a wok and fry chicken in batches until golden. Remove and drain.
- In the same wok, sauté onion, garlic, and ginger until fragrant. Add bamboo shoots or shrimps and mushrooms; stir-fry until tender.
- Return chicken to the wok, add fish sauce, mix gently, then set aside.
- Layer rice and chicken mixture in a rice cooker (rice → chicken → rice → chicken → rice). Add 2 × 180 ml cups of water and drizzle with sesame oil.
- Cook until rice is done to your liking.
- Microwave sliced Chinese sausages until just cooked.
- Serve rice layered with chicken, garnish with spring onions and Chinese sausage.
- Enjoy with a chilled glass of Sunny Pineapple juice!
