1 pkt of chye xin (I just blanch n drizzle some sesame oil on it)
8 chicken wings (drums I debone but wings remains)
1.5 lup cheong (take out the wax n cut diagonally
1 piece salted fish
5 dry shitake mushrooms (soaked)
2 cups of washed rice
2 cups of chicken stock (I made a pot of water with whole chk bones and 1 carrot
3 cloves of garlic, minced finely
Sauce A - to pour over the rice (mix well)
1 tbsp light soya sauce (low sodium)
2 tbsp mushroom oyster sauce
2 tbsp premium dark soy sauce
1 tsp pepper
1 tbsp of sesame oil
Method
Marinade the chk wings (for at least 1hr) using 2 tbsp of Hosin sauce
Blanch the vege and drizzle some sesame oil on it and set aside.
Heat up happycall, drizzle some sesame oil, put the chicken wings and mushroom and stir fry for 2min on each side. Dish out and set aside. (Chicken not completely cooked)
Drizzle some sesame oil and put salted fish n pan fried.
Dish out and set aside. Retain the oil in the happycall.
(When cool, debone n make to small tiny pcs. )
Add minced garlic, add washed rice and stir fry abit. Add chicken stock into happycall, cover lid by using small fire.
When the rice is about almost cooked (5 mins later or more), pls check out yourself as I didnt really see the timing (I just do some washing of plates and when I open the lid, just nice the rice is almost cooked.)
Put the chicken wings over the rice, followed by salted fish, mushrooms and lap cheong.
Abt 5mins later, pour the Sauce A over the top. Cover with lid for 5mins or more or when the meat are fully cooked.
Turn off flame and let the heat stay inside for another 5mins.
Before serving, put the vege on top.