1 teaspoon
1
tablespoon
2
teaspoons
300 g
3
tablespoons
4
450 g
550 ml
8
115 g
1
tablespoon
2 |
each sugar
and sesame oil
fish sauce
chopped
garlic
chicken
thigh meat, boned and skinned, cut into bite sized pieces
vegetable
oil
shallots,
finely chopped
long grain
white rice
chicken
stock
dried
Chinese mushrooms, soaked and cut into small pieces
canned
straw mushrooms, drained
each soy
sauce and oyster sauce
spring
onions, chopped
coriander
sprigs, to garnish |
Method :
-
In a bowl, mix salt, pepper, sugar,
sesame oil, fish sauce and half the garlic.
-
Add chicken and leave to marinate
for 25-30 minutes.
-
Heat about 2 tablespoons vegetable
oil in a clay pot or flameproof casserole and stir fry remaining
garlic and half of the chopped shallots for about 1 minute.
-
Add rice and stir fry for about 5
minutes, then add stock.
-
Stir and bring to the boil, then
reduce the heat to very low, cover and cook gently for 8-10 minutes.
-
Heat remaining oil in a wok or
saucepan and stir fry remaining shallots until opaque.
-
Add chicken pieces and stir fry for
2-3 minutes.
-
add mushrooms and soy sauce and
continue stirring for about 5 minutes.
-
Uncover rice and fluff up with a
fork.
-
Spoon chicken and mushroom mixture
on top of the rice, add oyster sauce and spring onions, cover and
cook for a further 5 minutes.
-
Garnish with coriander sprigs and
serve at once.
Serves 4-6.
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