Mushroom Chicken Rice

Mushroom Chicken Rice

• Preparation & Cooking Time
  40 minutes
• Serves
  4 persons
• Skill Required
  Beginner

Ingredients

A

• 2 tablespoons Spring onion, sliced thinly
• 1 inch Ginger, julienned
• 2 Shallots, sliced thinly
• 2 1/2 cups Water
• 1 tablespoon Salted Fish, fried (optional)
• 500 g Boneless chicken meat, fat and skin removed, cut into small pieces
• 1 tablespoon Cooking oil
• 1/4 teaspoon Sesame oil
• 8 pcs (about 20g) Dried Shitake Mushroom, soaked and sliced thinly
• 1 1/2 cups Rice, washed

B

• 1/2 teaspoon Salt
• 3 tablespoons Water
• 1 tablespoon Light Soy Sauce
• 1 tablespoon Dark Soy Sauce
• 2 tablespoonsMAGGI Concentrated Chicken Stock
• 1 tablespoonMAGGI Oyster Sauce
  

  Cooking Steps

  • 
  • 
  1. Heat oil in a wok, then fry shallots and ginger until fragrant. Add chicken and mushrooms and fry for 5 minutes.
  2. Add sesame oil, gravy mix, and leave to simmer on medium heat for 3 minutes. Then set aside.
  3. Cook rice in a rice cooker with 2 1/2 cups of water. When the rice is just cooked (grains are fluffy, about 20 minutes), add in the chicken mixture.
  4. Stir, then cover the lid of and leave to cook for another 10 minutes.
  5. Garnish with spring onions or fried salted fish (optional) and serve with thinly cut chili and garlic in soya sauce.