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.
Serves 3 - 4 persons
Ingredients:
300g green curly kale (leafs removed from stem and torn into 2 - 3" pieces)
150g Japanese egg tofu (cut into 1cm circular pieces)
2 medium brown cap mushrooms (sliced)
1 clove garlic (minced)
1/2 cup chicken stock
1 tablespoon oyster sauce
1/2 tablespoon soy sauce
1/2 teaspoon sesame seed oil
1/2 teaspoon white pepper
1/2 tablespoon cornflour
6 tablespoon cooking oil
Directions:
1. Heat oil in wok and fry egg tofu. Place in single layer, no overlapping. In medium high heat, fry 2 minutes each side. Remove tofu and place on plate laced with kitchen towel to absorb access oil.
2. Combine chicken stock, oyster sauce, soy sauce, sesame seed oil, white pepper and cornflour in a bowl/ cup. Set aside.
3. Leave 1 tablespoon oil in wok and discard the rest. Heat wok and saute garlic.
4. Turn heat to medium low and fry mushrooms for 1 minute, followed by kale for another 2 minutes.
5. Add chicken stock mixture into wok then cover and cook for 2 minutes or until sauce thickens.
6. Add the fried tofu into wok and stir fry for 1/2 minute. Serve.
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.
