Ingredients
Based on 4 persons
- 300g chicken thigh meat
- 2 cups of rice
- 1½ cups of water
- 4 slices of ginger
- 6 dried shiitake mushrooms
- 2 dried Chinese sausages (lap cheong)
Marinade for chicken
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp light soy sauce
- 1 tsp salt
- 1 tsp chicken stock powder
- 2 tsp corn starch
Seasonings
- 1 tbsp sesame oil
- 1 tbsp sweet soy sauce
Additional supplies
- 1 steamer
- 1 bowl
- Wash the rice grains until the water runs clear. Place the rice grains and dried mushrooms separately in a bowl and add water until they are covered. Let it soak for at least an hour. Then cut the dried mushrooms into thin strips, the ginger into fine strips and the dried sausages into thin slices.
- Cut the chicken thigh meat into equal pieces. Place the chicken pieces in a bowl and add the oyster sauce, sesame oil, light soy sauce, salt, chicken stock powder and corn starch. Mix everything well and marinate in the refrigerator for at least an hour.
- Drain the water and spread the rice over the entire bowl. Then add 1½ cups of water.
- Place the marinated chicken, shiitake mushrooms and slices of dried sausage on top of the rice.
- Steam the rice in a steamer for 35 minutes or until the rice is cooked.
- Then remove the bowl from the steamer and pour the sesame oil and sweet soy sauce over it.