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Ingredients
- Serves 2 people
90 g jasmine rice (washed and drained)
180 ml water
1 tbsp shallot oil
chicken marinate:
150 g boneless chicken thigh (cut into 1” bite-sized cubes)
1 tbsp light soy sauce
1 tbsp ginger juice
1/2 tsp ginger (minced)
2 tsp cornstarch
3 pcs shiitake mushroom (halved)
pinch of salt and sugar
3 tbsp light soy
3 tbsp oyster sauce
1 stalk spring onion (chopped)
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Instructions
-
Cook rice
- In a heated clay pot, pour in oil, followed by rice and water. Cover and lower heat to a slow simmer for 8 - 10 minutes.
- Pour oil into a clay pot, followed by rice and water. Cook rice for 8-10 minutes on high heat
-
Add in marinated chicken
- Marinate chicken with cornstarch, ginger, ginger juice, light soy sauce and oyster sauce
- Place marinated chicken and mushroom on top of the half cooked rice and cover it to cook for another 15 minutes on low heat.
- Turn off the heat and pour in the sauce and cover it for 5 minutes.
Garnish and Serve!
Garnish it with spring onion.
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Ingredients
- Serves 2 people
-
90 g jasmine rice (washed and drained)
-
180 ml water
-
1 tbsp shallot oil
-
chicken marinate:
150 g boneless chicken thigh (cut into 1” bite-sized cubes)
-
1 tbsp light soy sauce
-
1 tbsp ginger juice
-
1/2 tsp ginger (minced)
-
2 tsp cornstarch
-
3 pcs shiitake mushroom (halved)
-
pinch of salt and sugar
-
3 tbsp light soy
-
3 tbsp oyster sauce
-
1 stalk spring onion (chopped)
Nutrition
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