Another successful attempt by tazz at tazz's Blog
Ingredients
*Rice
1. 1 kg rice (if you using rice-cup to measure ur rice, use the rice-cup to measure your hot boiling water) e.g. if your rice is 2-rice-cup size, then hot boiling water will be 2-rice-cup size.
2. Put the rice with hot water in on a round tray or square tray about 8 inches. Then steam for 10 mins.
1 kg chicken meat
50gm mushroom
2 pieces of chinese sausage (cut half then remove the transparent skin)
Garnishing
3 stalk of spring onion
2 stalk of fresh chillies
6 small shallots (to be fry then collect the oil for the rice)**
Serving Sauce (for the rice)
200 ml of water
2 tbsp black soya sauce
2 tbsp light soya sauce
1 1/2 tsp sugar
4 tbsp shallot oil**
Seasoning-1
2 tsp salt
1 1/2 tsp sugar
1 tbsp water
1 tbsp oyster sauce
1 tbsp ginger juice (squeeze from 1 inch ginger)
1 tbsp wine
1 tbsp light soya sauce
1/2 tbsp black soya sauce
Seasoning-2
1 1/2 tbsp cornflour
1 1/2 tbsp shallot oil
1 tsp sesame oil
1 tsp pepper
Method:
1. Cut the chicken & mushroom into pieces and marinate with seasoning-1 for 1 hour or longer. The longer you marinate, the chicken will be more tasty. (Do not season the chicken for more than 3 hours cos the ginger juice will break the chicken skin)
3. Steam the rice with hot boiling water for 10 mins then off the fire. Chicken & mushroom seasoned with seasoning-2. Cut the sausage into cubes then add to the seasoned chicken & mushroom.
4. Put all on top of the cooked rice then steam for another 10 to 15 mins. Once the rice is cooked, add the the garnishing on top. Add 2 tbsp of serving sauce to the rice before serving. Ready to serve.
1 comment:
thank you.
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