Preparation Time
10 minutes
Cooking Time
20 minutes
Serving Size
4 persons
Recipe by
Celebrity Chef Marina Mustafa



  • 2 cups basmati rice, wash and drain
  • 3 cups water
  • 4 pieces chicken (300g)
  • 4 tablespoon dark soy sauce
  • 4 tablespoon light soy sauce
  • 2 tablespoon fresh ginger paste
  • 6 tablespoon Kimball Oyster Flavoured Sauce
  • 2 tablespoon cooking oil
  • An onion, sliced
  • 6 slices ginger, julienne
  • 8 shitake mushroom, sliced
  • 4 tablespoon sesame oil
  • 150g salted fish, fry till crispy
  • 4 stalks spring onions, sliced
  • 8 tablespoon Kimball Chilli Garlic Sauce


  1. Cook the rice in a rice cooker/ claypot.
  2. Marinade the chicken with dark soy sauce, light soy sauce, ginger paste and Kimball Oyster Flavoured Sauce.
  3. Heat up oil and sauté the onions and ginger till fragrant.
  4. Add in mushroom and chicken pieces and fry till ¾ cooked.
  5. Place chicken and mushroom over ¾ cooked rice.
  6. Once rice is cooked, drizzle the sesame oil. Sprinkle crumbled salted fish and sliced spring onions over the rice.
  7. Serve with Kimball Chilli Garlic Sauce.

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