Ingredients (Serves 2)
- 3 chicken thighs with bone, chopped into 10-12 pieces
- 2 lap cheong & salted fish
- handful of mushrooms, soaked in warm water for 20 mins
- 1 tbsp of sesame oil
- 2 tbsp of chinese wine (hua diao jiu)
- 2 tbsp of dark soya sauce
- 1 tbsp of light soya sauce
- few stalks of chye sim
- 1 cup of rice
- 1 cup of water
- 1/2 cup of chicken stock
Directions
1. Marinate the chicken thigh meat with sesame oil, hua diao jiu & soya sauce. Put in fridge while preparing the rest.
2. Remove stems from mushroom, boil & cute into slices.
3. Slice lap cheong into thick slices & salted fishes into cubes.
4. Cut chye sim, boil & put aside.
5. Boil the rice in cooker. After 15 mins, open the cooker & add in chicken thigh meat. Be sure to flick off excess marinade.
6. Add lap cheong, chye sim, salted fish & mushroom on top.
7. Close the rice cooker & allow the cooker to finish cooking.
8. Stir & add more dark soya sauce if desired. Serve.
