Chicken Rice, Pao Shen Soup and Stir Fry Cai Sim with Ikan Bilis

April 28 2010 Dinner

Chicken Rice
550gm Chicken parts, cut to small bite size
2 Chinese Sausages, sliced thinly
8 Dried Chinese Mushroom, sliced
1 can Button mushrooms sliced
3 cups of rice, rinsed and drained
5 shallots sliced thinly
Spring onions used for garnishing

Seasoning:
1 tbsp light soya sauce
1 tbsp hua tiao jiu
1 tbsp oyster sauce (I use vegetarian mushroom sauce)
1 tsp sesame oil
A dash of pepper

Method:
1. Marinade chicken with seasoning for at least 30 min, longer better.
2. Heat up wok, saute shallots until fragrant and golden brown. Dish up and set aside
3. Heat up wok and stir fry mushrooms for a while. Add in chicken to stir fry till half cooked.
4. Put rice in rice cooker with the mushroom water and add more if needed to make the amount of water to cook rice. Stir in the stir fried mushroom and chicken. When rice is about 80% cooked, add in pumpkin and shallots to continue cooking until the rice is cooked thoroughly. Use a spatula to loosen and fluff up the rice.
5. Garnish with spring onions and serve.

Pao Shen Soup with Chicken

Stir Fried Cai Sim with Ikan Bilis