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Cut deboned chicken breast, chicken legs or whole chicken into small pieces and place in a bowl.
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Add dark and light soy sauce, sesame oil,oyster sauce, chinese rice wine and pepper
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MIx everything and ensure chicken pieces are thoroughly coated by the sauces.
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Add garlic and half amount of ginger strips and mix well.
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Keep in the fridge for a few hours or overnight.
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Wash and soak dried shiitake mushrooms in hot water until soft.
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Cut off mushrooms stems, sieve and keep mushroom water for later use.
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Slice the mushrooms into strips.
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Soak chinese sausage in water until skin loosens.
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Remove skin of chinese sausage by cutting with scissors or knife.
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Cut sausage into thin slices.
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Wash and soak dried prawns in water. Drain and keep water for later use.
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Stir fry sliced chinese sausage and set aside.
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Add the remaining ginger strips, sliced mushrooms and stir fry until mushroom softens slightly, set aside.
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Stir fry dried prawns until fragrant and crispy, set aside.
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Wash and drain 4 cups rice and transfer into a rice cooker.
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Add plain water to mushroom and dried prawn water to get 4 cups of water and pour into rice cooker.
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Cook15 mins until rice is partially cooked.
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Open rice cooker cover and add marinated chicken and spread evenly on top of the rice.
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Add in fried sausages, mushrooms, dried prawns and ginger and spread evenly.
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Close rice cooker cover and continue cooking until it automatically stops, which takes about another 30 mins (for my rice cooker).
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Open cover, fluff up the rice and mix the ingredients together.
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Keep chicken rice in rice cooker until ready to be served warm.
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Serve with cut spring onions, cilantro (Chinese parsley) and crispy fried shallots
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To make drizzling sauce, mix dark and light soy sauce with oyster sauce and chinese rice wine.