Ingredients
- 1 chinese sausage, remove the outer covering and slice thinly
- 4 chicken drumlets
- 1 chicken breast meat, cut into bite size
- 5 - 6 dried mushrooms, soaked and halved and keep the mushroom water for cooking the rice
- 2 cups rice, washed
- 2 cups of water (inclusive of the mushroom water plus additional water to make it into 2 cups)
- thumb size ginger, - julienned
- salted fish the length of an index finger, washed and diced
Some oil (optional)
Spring onion for garnishing
Marinate for chicken and mushroom (marinate for at least an hour)
- 1 tbsp thick n gd quality dark soy sauce
- 2 tbsp oyster sauce (I used 1.5 tbsp)
- some sesame oil
- 1 tbsp light soy sauce
- some white pepper
- 1.5 tbsp rice wine
Method
1) lightly fry the salted fish with some oil in the skillet
2) remove and set aside
3) put rice and water into the same skillet, covered and simmer until water is reduced and rice half cook.
4) add in the chicken including all the marinate sauce, sausage, ginger, salted fish, mushroom and some oil.
5) simmer (covered) over low fire for another 20mins or until chicken and rice are completely cook.
6) Garnish with spring onion and ready to be serve.