This is an easy to cook dish. If you want to save the hassle of frying, you could just skip the frying and add all the ingredients into the rice cooker to cook. However, frying the chicken, sausage and mushroom makes the dish more fragrant.
Ingredients: (Serves 6 pax)
- 2 tbsp sesame oil
- 1 thumb-size ginger (sliced thinly)
- 2 boneless chicken thigh (cut into pieces)
- 2 chicken sausage (soaked, remove skin and sliced)
- 4 black mushrooms (soaked till soft, remove stems and sliced)
- 2 tbsp Chinese Rice Wine
- 2 tsp chopped garlic
- a few dashes of white pepper
- 3 cups rice
- 2 tbsp oyster sauce
- 1 tsp chicken stock powder
- 1 1/2 tbsp premium dark soy sauce
- 1 can of button mushrooms
- 2 stalks of spring onion (cut into finger length)
- Water
Method:
- Using a wok over a stove, heat up the sesame oil.
- Add the ginger before the oil heats up. Fry till fragrant.
- Once the ginger fragrance is released, add black mushroom and stir-fry.
- Next add the sausage and fry.
- Finally add in the chicken and fry till slightly browned.
- Add the garlic, white pepper and then the Chinese rice wine.
- Stir fry and then remove from wok.
- Add the washed rice into the rice cooker.
- Add the oyster sauce, chicken stock powder, dark soy sauce and mix.
- Add the water to the usual level when cooking rice. Mix well.
- Top the rice with the cooked chicken mixture. Finally add in the button mushroom.
- Set the rice cooker to cook using “Plain” program.
- Once the rice is cooked, add in the spring onion, fried shallots and mix well before serving.