Ingredients:Chicken Drumstick, deboned & sliced
Rice, washed & drained
Salted Fish, rinsed & sliced
Chinese sausage, rinsed & sliced
Dried mushroom, soaked & sliced (set aside the water)
Ginger, sliced
Garlic, minced
Light Soya sauce
Dark Soya Sauce
Salt
Marinade:
2 tbsp Mushroom Sauce
1 tbsp Dark Soya Sauce
1 tbsp Light Soya Sauce
1 tbsp of Chinese Cooking Wine
1 tbsp Ginger juice
1 tsp Sesame Oil
1 tbsp Corn Starch
3 cloves of Garlic, minced
Garnish:
Dark Soya Sauce
Fried Shallot
Spring Onion
Parsley
Method:
1. Marinate chicken overnight preferably or at least 4 hours (turning occasionally).
2. Heat oil in a wok, pan fry salted fish until crispy & set aside.
3. Pan fry Chinese sausage until fragrant & set aside. (I usually fry until the oil oozes out from the sausage & remove the oil with kitchen towel.)
4. Saute garlic, ginger & mushroom until aromatic.
5. Add rice & stir well. Add salt, soya sauce & dark soya sauce & stir well.
6. Transfer into rice cooker. Add the water used for soaking mushroon and top up with extra water or chicken stock, if need to. Set the cooker to Claypot function.
7. When the rice is 3/4 cooked, add salted fish, Chinese sausage, chicken & continue cooking until the cycle is complete. Let the rice rest in the cooker for another 10-15 mins before serving.
8. Drizzle with some dark soya sauce & garnish with fried shallot, spring onion & parsley. Mix well & enjoy
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