It turned out that it was 'wetter' than it's supposed to be (thus the change in the dish name :P). I believe it has got to do with my subconscious mind of cooking the rice with more moisture (I love 'damp' rice). My hub, on the other hand, prefers 'drier' rice. He kept complaining that it is too moist. He finished the whole plate, though, leaving only a mushroom or two behind. Heh! It goes to show that the standard is still there ok! kekeke... Btw, I love the taste! I drool even by just looking at the picture. :p~~~
Ingredients
- Rice
- 2 Mushrooms (cut into halves)
- 1 prepacked chicken thigh from NTUC
- 1 Chinese sausage
Marinade (A)
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp corn flour
Seasonings (B)
- 1/2 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tsp sugar
- 1/4 tsp pepper
- 1/2 tsp concentrated chicken stock
- 1 tsp garlic oil
Method
1) Debone the chicken thigh and remove fats
2) Cut the chicken into small parts and and marinade with (A)
3) Cook the rice
4) Stir fry garlic in heated oil until fragrant
5) Cook chicken
6) Once the chicken has changed colour, add chinese sausage
7) Add seasonings (B) and stir until even
8) Pour the cooked ingredients into the rice cooker 5 minutes before the rice is fully cooked.
9) Stir well
10) Once the rice is ready, add another 1/2 tbsp of dark soy sauce and 1 tsp sesame oil to enhance the colour and flavour.
YUMS!
