(served: 4 pax. Preparation time: 30 minutes. Cooking time: 30 minutes)

 

Ingredients

 

450gm chicken flesh (diced 3/4 inch)

4 pcs shiitake mushroom (soak in hot water)

3 tbsp ogster sance

30 gm old ginger (pounded and squeeze the juice)

1/2 tsp thick soya sauce

2 tbsp vegetable oil

2 nos chinese sausage (cut slunting)

2 nos garlic (smash)

400gm white rice (washed and tossed)

1/2 tsp Salt

750ml chicken stock or water

2 nos spring onion (cut slunting)

 

Method of cooking

 

1. Marinade chicken and mushrom in oyster sauce, soy sauce and ginger juice.

2. Heat cooking oil in claypot and fried Chinese sausage until aroma.

3. Add in smash garlic and saute until fragrant.

4. Add in chicken and cook for 5 minutes.

5. Pour rice, salt and stock.

6. Boil the mixture and simmer for 10 minutes until the rice cooked and steam it another 10 minutes.

7. After steam and rice was set to well cooked, sprinkle with cut spring onion.

8. Served with Szechuan Vegetable Soup.

 

Szechuan Vegetable Soup

 

Ingredients

 

1 tbsp cooking oil

2 tbsp chopped garlic

1 liter beef stock, salt to taste

100gm Szechuan Vegetable cut in slice or dice

 

 

Method of cooking

 

1. Heat cooking oil and saute chopped garlic until fragrant

2. Add in Szechuan Vegetable, beef stock and simmer for a few minutes.

3. Adjust seasoning.