Ingredients for the marinade: 1/2 tsp dark soy sauce, 2 tbsp oyster sauce, 1/2 tsp ground white pepper, 1 tsp sesame oil, 2 tsp corn flour, 2 tbsp Shao Hsing wine and a pinch of salt.
Cut the chicken into bite size and marinade the chicken with all the ingredients in page 2. Add couple slices of gingers and marinade it for at least 30 minutes.
Soak the dried mushroom with hot water to rehydrate them. Once the mushrooms have plumped up, drain and squeeze the excess water and slice it.
Soaked the Chinese sausage (lap cheong) with hot water to remove the waxy coat for about 2 minutes, after that you can remove the outer skin easily and slice it thinly.
This is the best salted fish. Put a slice into a small plate.
In the rice cooker, cook the rice according to the manufacturer's instructions. A general rule is cover the rice with water until reaches the first line of your index finger fr the top layer of rice.
Drizzling sauce (mix together): 2tbsp oyster sauce, 1tbsp dark soy sauce, 2tbsp light soy sauce and 2tsp sesame oil.
Drizzling sauce mixed together.
Once the rice cooker starts to bubble to dry up, start adding the ingredients.
Add the chicken together with the ginger slices on top piece by piece. Do not pour in the remaining marinade sauce. Discard it.
Add the mushrooms on top.
Add the Chinese sausage (lap cheong) on top.
You can place the salted fish on top to cook together. Cover up and let it all cook together.
Once the rice is cooked, remove the salted fish and set aside.
Pour in the drizzling mixed sauce.
And mix the rice together to incorporate all the ingredients and sauce thoroughly with the rice. Close the rice cooker lid and let it cook for another short while.
We need to eat healthily so I added this Hong Kong baby choy sum. You can substitute with baby KaiLan or simply by just sprinkle scallion on top.
Blanch the veges in hot water with some salt in it.
Add few drops from the drizzling sauce on the vegetables.
Garnish the vegetables on the side and mix some salted fish eat together with the rice. This portion is enough for 3-4 hungry man. Serve hot. Enjoy! 😍
- 600.0g Chicken (Breast/Thigh)
- 2.0c Long grain rice
- 2.0 Chinese sausage (lap cheong)
- 8.0 Dried Shiitake mushroom
- 5.0 Ginger slices
- 1.0 Salted fish (optional)
- 1.0bnch Choy sum (optional)
- 1/5tsp Dark soy sauce
- 2.0tsp Light soy sauce
- 4.0Tbsp Oyster sauce
- 1.0tsp Ground white pepper
- 4.0tsp Sesame oil
- 2.0tsp Corn flour
- 2.0Tbsp Shao Hsing wine (Chinese rice wine)
- Pinch of salt
- Water enough to cover the rice
Kuala Lumpur, Malaysia