2 rice bowl of long grained rice
2 rice bowl of water
2 pieces of XO Chinese Sausage (sliced and pan fried)
2 pieces of Chicken drumsticks, cut into bites size
6 pieces of dried Shiitake mushrooms
A bunch Chye Sim (Chinese spinach) trimmed and cut into halves.
2 cloves garlic, chopped
3 shallots, peeled and sliced
3 pieces of sliced ginger
4 tablespoons of cooking oil
Half teaspoon of sea salt
Seasoning ingredients for chicken:
Quarter teaspoon of premium dark soy sauce
1 tablespoon Premium Oyster Sauce
Quarter teaspoon grounded white pepper
1 tablespoon ginger juice
1 teaspoon coarse sugar
1 teaspoon Chee Seng 100% Pure White Sesame Seed Oil
1 teaspoon corn flour
Half teaspoon seas alt
Marinade chicken pieces and set aside for an hour in the refrigerator preferably in Lock and Lock Airtight container.
Heat wok, over medium heat, sauté sliced shallots until light brown. Remove shallot crisps and set aside.
Using the same oil, sauté ginger slices and chopped garlic till brown.
Add in marinated chicken pieces with its juice and sauté for one minute.
Add rice and stir fry for another 3 minutes.
Combined the Chye Sim (Chinese Spinach)
Transfer rice into a porcelain claypot or electric rice cooker. Add the water, half of the shallot crisps and some sea salt. Stir rice to combine.
Put the lid on, and turn on the porcelain claypot/electric rice cooker.
Leave to cook undisturbed for 10 to 15 minutes.
Flake rice once before putting on the lid again and let it cook for another 5 minutes.
When the rice is ready, top with spring onions and shallot crisps.
Serve with Chinese sausages.
If the rice is too wet, just remove the lid during the cooking process.
This will help to dry out some of the dampness.
3 rice cups of glutinous rice
10 pieces of dry shiitakes
1 bowl of roasted peanuts
4 tablespoons of dried shrimps
2 pieces of pork loin (boiled and cut into small strips)
2 Tablespoon minced garlic
3 bowls of home prepared chicken stock
1 tablespoon of superior light soy sauce
1 tablespoon of superior dark soy sauce
1 tablespoon Chee Seng 100% Pure White Sesame Oil
1 tablespoon of Premium Oyster Sauce
1 teaspoon of coarse sugar
Soak glutinous rice for an hour.
Soak dried shiitakes and dried shrimps until softened.
Chop shiitakes and dried shrimps into dices.
Rinse glutinous rice and wash away the starch. Drain well.
Heat wok, add 2 tablespoon of cooking oil.
Add minced garlic, followed by small strips of pork loin and fry till fragrant.
Add the diced shiitake and dried shrimps. Blend well with the garlic.
Add the glutinous rice and stir together with the ingredients and cook on medium heat.
Add one and half bowl of prepared chicken stock.
When the water is about to dry up, add the remaining one and half bowl of chicken stock until the rice is cooked thoroughly.
When the rice is cooked, add the seasonings and combine well.
You will need to taste and adjust the seasoning to your personal taste.
Garnish the rice with a generous amount of crispy shallots, roasted peanuts and cilantro leaves and serve.
You can store the glutinous rice in the refrigerator overnight.
The next day before serving, steam the rice in a steamer and add a little more chicken stock if the rice is a bit dry.
Do not be disappointed if your first attempt was not successful.
You may need to cook a couple of times before you get the rightness of the glutinous rice.