Chicken & Mushroom Glutinous Rice

Serves 3 - 4 persons

Ingredients:
2 lap cheong/ Chinese sausage (sliced)
100g shiitake mushrooms (sliced)
30g spring onions 

For Chicken marinate:
400g boneless chicken thigh (cut to 4cm strips)
2 tablespoon dark soy sauce
2 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon corn flour
1 cup water

For Rice:
3 cups of glutinous rice
2 cups chicken stock
1 cup water
20g garlic (minced)
20g ginger (minced)

For Sauce:
1 tablespoon dark soy sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1/4 tablespoon white pepper

Directions:
1. Marinate chicken with dark soy sauce, oyster sauce, sesame oil, corn flour and water. Set aside for 2 hours.

2. Add chicken stock,water, ginger and garlic to washed rice in rice cooker. Make sure level of liquid is sufficient for the number of cups of rice used.

3. Cook for 5 minutes, stir the rice, add lap cheong and mushrooms.

4. Cook for another 5 minutes, stir the rice and add chicken. Cook for 15 minutes and allow rice to stay in rice cooker for another 15 minutes in 'keep warm' mode.

5. Stir and mix well, garnish with spring onions and serve.

Braised Chicken with Bitter Melon

Serves 3 - 4 persons

Ingredients:
500g chicken drumettes
1 bitter melon (cut into 2" strips)
3 slices ginger (julienned)
1 clove garlic (minced)
1 tablespoon Chinese cooking wine
1 teaspoon sugar
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce
1 teaspoon sesame seed oil
1 cup water
2 tablespoon cooking oil

Directions:
1. Heat oil in wok over medium heat. Saute ginger and garlic.

2. Turn heat to high and add chicken. Stir fry for 10 minutes until chicken is cooked.

3. Reduce heat to medium. Add bitter melon and the rest of the ingredients. Simmer for 10 - 15 minutes. Add water if gets too dry.

4. Add a dash of white pepper and serve.

Chicken and Mushroom Risotto (alternative method)

Serves 4-5 persons

Ingredients:
500g chicken breast meat (large dice)
40g white cap mushrooms (sliced)
40g baby spinach leave
40g white onion (minced)
2 clove garlic (minced)
40g butter 
1 can condensed cream of mushroom soup
2 cups cooked rice (short or medium grain preferably)
1/2 teaspoon basil flakes
1/2 teaspoon oregano flakes
1/4 teaspoon thyme leaves (optional)
1/4 teaspoon dried rosemary (optional)
1/2 cup water

Directions:
1. Heat a deep wok and melt butter. Lower to medium low heat and saute onion and garlic until fragrant.

2. Turn heat to medium high and add chicken breast to wok. Stir fry for 8 - 10 minutes until meat is cooked.

3. Add mushrooms and all herbs and cook for another 1 minute. Lower heat to medium low.

4. Add canned soup to the wok and heat for about 2 minutes. Add rice and mix well.

5. Add baby spinach and cook for another minute. Garnish with dried chili flakes and serve.

Bovril/ Marmite Chicken

Serves 4 - 6 people

Ingredients:

For Chicken:

1 kg chicken drumettes

1 teaspoon salt

1 teaspoon sugar

4 tablespoon oyster sauce

2 teaspoon sesame oil

2 tablespoon corn flour

6 tablespoon water

2 tablespoon cooking oil

For Sauce:

4 tablespoon Bovril or Marmite or (oh help me, Lord) Vegemite :p

2 tablespoon of sugar

4 tablespoon Worcestershire sauce

2 tablespoon rice wine

2 tablespoon dark soy sauce

6 tablespoon water

Directions:

1. Add salt, sugar, oyster sauce, sesame oil, corn flour and water to chicken drumettes. Mix well and let it marinate for at least 2 hours. 

(You can use a large bowl and shrink wrap, or transfer to large zip lock bag, or use a tight-lid container)

2. For sauce, combine Bovril, sugar, Worcestershire sauce, rice wine, dark soy sauce and water. Mix well and set aside.

  

3. Heat oil in a wok, fry chicken drumettes on medium-high heat for 5 minutes. Reduce heat to medium-low and fry another 5 minutes.

4. Add sauce mixture into wok and cook for another 15 minutes or until sauce thickens to your preferred consistency. Stir often.

5. Garnish with fresh coriander, chili and/or spring onion.