Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
10 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
20 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
4 persons
![Product Image](https://kimball.com.my/wp-content/uploads/2021/11/recipe-standard-size-30.jpg)
Ingredients
- 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
Method
- Cook the rice in a rice cooker/ claypot.
- Marinade the chicken with dark soy sauce, light soy sauce, ginger paste and Kimball Oyster Flavoured Sauce.
- Heat up oil and sauté the onions and ginger till fragrant.
- Add in mushroom and chicken pieces and fry till ¾ cooked.
- Place chicken and mushroom over ¾ cooked rice.
- Once rice is cooked, drizzle the sesame oil. Sprinkle crumbled salted fish and sliced spring onions over the rice.
- Serve with Kimball Chilli Garlic Sauce.