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Ingredientes
- 350 gm long grain rice - wash and drain well
- 375 ml water
- 20 gm boneless salt fish (Mergui dry fish) - chop
- 1 Tbsp. oil
- 1/2 tsp sugar
- 1 dsh pepper
- 250 gm deboned chicken meat
- 1 Tbsp. light soy sauce
- 1 Tbsp. oyster sauce
- 1/4 tsp pepper
- 1 Tbsp. fresh ginger juice
- 1 tsp sugar
- 1 Tbsp. sesame oil
- 1 tsp cornflour
- 3 x black mushrooms - soak until soft and cut into thin slices
- 25 gm Chinese sausage (optional) slice thinly Part (C): Mix together
- 1 tsp light soy sauce
- 1 tsp sugar
- 1/4 tsp pepper
- 1/2 tsp Maggi chicken stock granules
- 1 tsp sesame oil
- 1 tsp garlic oil
- 1/4 tsp dark soy sauce
Direcciones
- Method:MARINADE chicken with (B) for 30 min. Marinade salt fish with (A) and leave aside for 10 min.
- Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat. Add in mushroom slices, sliced Chinese sausage and seasoning.
- Dish out and put aside.
- Mix rice with water and add in marinated salt fish. Put rice into an electric cooker and cook rice as usual. After 7 or possibly 8 min, or possibly when rice is almost cooked and dry, add stir-fried chicken meat and continue to cook until rice is completely cooked.
- Dish rice into a serving bowl and garnish with chilli strips, minced spring onions and coriander leaves. Serve warm.
