Preparation & Cooking Time: 30-min
Ingredients (5 pax)
- 2 cups of rice (wash & drain)
- 300g boneless chicken leg (clean & dice)
- Broccoli (wash & cut)
- Cauliflower (wash & cut)
- Carrot (wash & dice)
- 5 dried Chinese mushroom (soak & cut)
- 5 cloves garlic (chop)
- Oyster sauce
- Light soy sauce
- Dark soy sauce
- Cornflour
- Seasoning powder
- 1 tbsp mirin
- White pepper
- Cooking oil
Step by Step Cooking Method
- Marinate the boneless chicken leg with 1 tsp cornflour, 1 tbsp light soy sauce & 1 tbsp oyster sauce, 1 tbsp mirin & sprinkle white pepper and set aside
- Marinate mushroom with 1 tbsp of oyster sauce
- Heat up 2 tbsp of cooking oil in the skillet and sautee the garlic
- Add in the marinated mushroom and stir fry for 2 min then add in chicken pieces and fry until 80% cooked
- Add in the rice together with 1 tbsp of seasoning powder, 1 tbsp light soy sauce, and 0.5 tsp of dark soy sauce and mix well
- Transfer the mixture to the rice cooker and add in 2 cups of water and cook
- Blanch the cauliflower, broccoli and carrot with 1 tsp of salt and 1 tsp of oil
- Once the rice is cooked, add in the vegetable and mix well. Ready to serve.
Recipe by Mummy Lena, mum of 2 boys
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