Ingredients:
4 Chicken Drum stick
1 Mustard Vegetable 芥菜(Taiwanese would call it 常年菜)
5 Dry mushroom sliced to strip (after soaking in water for 2 hours, squeezed dry)
1 Handful of dried Shrimp (soak in water for 1 hour)
2 cup of rice (washed, soak in mushroom water)
Some minced Garlic
Oyster sauce
Dark soya sauce
Chicken Stock 1 cup
1. Start fire, heated wok with cold oil. Add minced garlic and fried till golden.
2. Add dried shrimp and fried till aroma releases.
3. Add mushroom, stir fry till aroma releases.
4. Add chicken, stir fry till surface shrink a bit.
Then add a spatule of oyster sauce and mix well.
5. Add mustard vegetable (don't cut it too small). Mixed well.
6. Add 1 cup of chicken stock, 1/2 cup of water.
Pour in the mushroom water soaked rice.
Stir well for about 5 minutes.
Then add a spoon of dark soya sauce.
Note that this is to add colour, not saltiness, so choose those that is not so salty one.
7. Throw in 2 spoon of deep fried onion and stir well. Then pour the mixture into a steam pan.
8. Steam the mixture for about 30-45 minutes to an hour.
Try the rice to see if you like the softness every 15 minutes
so you don't over cook the rice an make it too soft for your liking.
9. I use a round cover, so that steam will cool and roll down the side and not fall into the mixture.
That would make your mixture too wet.
I cover with a very wet cloth to condense the steam underneath the cover.
10. End result. Serve with chilly and more deep fried onions and pepper.
(Chilli is easily make, just grind Garlic, Ginger and Chilly Padi in this proportion,
1-1-1.5 bowl, add soya sauce to taste. Add lime or lemon to add flavour)
There are a few variations which mom ever cook before.
- Change chicken to pork belly
- Change Mustard Vegetable to Cabbage (高丽菜）
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