Tuesday, June 4, 2013


2 cups rice, washed & drained
3 cups chicken stock
2 chicken drumstick cut
Chinese sausage sliced
( I use vegetarian sausage)
3 dries mushrooms soaked & cut
1 small piece dried fish
 ( sliced, fried crispy )
1 piece of ginger sliced


2 tbsp soya sauce
1 tbsp dark soya sauce
2 tbsp oyster sauce
1 tbsp Shao-Xing wine
1 tbsp sesame oil
½ tsp pepper
½ tsp sugar
½ tsp corn flour

For Garnishing:

Chopped spring onions
Chopped red chilly


Mix chicken, ginger & mushroom 
with marinate sauce & keep aside 
for 20-30 minutes.

Put chicken stock & rice into a clay 
pot,cover & bring to boil.

Cook the rice in low fire till the stock
is almost dry & holes start to form 
on top.

Spared marinated chicken on top
of the rice, cover & cook till done.

Sprinkle the dried fish on top, 
cover & remove from fire leave it
stand for 10 minutes till rice is 
fluffy & dry.

Garnish with spring onion & chilly.

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