Ingredients
- 3 cups of jasmine rice
- 5 cloves of garlic, finely chopped (for rice)
- 2 tablespoon cooking oil
- 3 cups chicken broth using a chicken stock
- 4 hard boiled eggs, peeled.
- 800grams chicken thigh, cut into small bite size or you can use mince chicken
- 6 large dried shitake mushroom, rinse with water and then soak in warm water until soft, discard the stems and sliced thinly. Reserve the liquid from soaking mushrooms, approximately 3 cups.
- 2 cm fresh ginger peeled and finely chopped
- 8 cloves of garlic, finely chopped
- 3 tablespoon cooking oil
- Seasonings:
- 2 tablespoon LKK Premium Oyster sauce
- 2 tablespoon soy sauce
- 4 tablespoon ABC sweet soy sauce
- 1 tablespoon chinese rice wine
- 1 tablespoon sesame oil
- salt, white pepper and sugar to adjust the taste
Method
- Wash the rice with cold water until the water is clear.
- Cut the chicken into small bite size pieces and set aside. Or if you use mince chicken, you can skip this step.
- Heat the wok or pan until hot. Add the cooking oil and cook garlic and ginger until fragrant. Add the chicken, chinese rice wine and sliced shitake mushroom and cook until the chicken has turned to opaque in colour.
- Add the boiled eggs and approximately 3 cups of reserved liquid from soaking the mushrooms earlier. Add the seasonings oyster sauce, soy sauce and sweet soy sauce. Bring to boil and then lower the heat to simmer until the liquid is slightly reduced, chicken is cooked and the eggs soaked up the broth so they are slightly brown in colour. Have a taste and add more salt/sugar as needed.
- Heat up cooking oil in a cleaned wok/pan and put in garlic and stir fry until fragrant. Add the rice and stir to mix in until half-cooked at this point. Transfer the rice into a rice cooker and cook until they are fully cooked.
- Prepare a steamer and prepare some heat-proof rice bowls. Place 1/2 hard-boiled egg, with the yolk facing down on the bowl. Spoon about the 2-3 tablespoon chicken mushroom mixture on top of the egg. Then top it up with the rice.
- Place in the steamer and steam for about 5-10 minutes just to heat it up and all of the ingredients are mixed through together.
- Get a plate and carefully place the plate on top of the bowl and quickly invert it over so the bowl is now sitting on top of the place. Uncover the bowl and garnish with fried shallots and coriander leaves. Serve immediately.
- Can enjoy with a bowl of soup made from LKK chicken bouillon powder (optional)
Product used in recipe
- LEE KUM KEE - LKK PREMIUM OYSTER SAUCE 255G
- ABC - ABC SWEET SOY SAUCE 275ml
