One-pot chicken rice

My girl might be getting a job secured and I reckon she will have to pack lunch from then on.

So this is a One-pot chicken rice that is good to go.

Cutting preparation and marination can be done on a weekend to save time and enhance the taste.

What you need:

yield: 2 - 3 pax

3 chicken thigh, cut into cubes

30g dried mushroom, soaked and cut into cubes

3 slices of ginger

1 tsp white pepper

2 tbsp soy sauce

1 tbsp cornstarch

1 med-sized carrot, peel and cut into cubes

Seasoning for the rice

1 tsp salt

1½ tbsp oyster sauce

1 tbsp soya sauce

½ tbsp dark soya sauce

Method:

Combine chicken with ginger, white pepper, soy sauce and cornstarch.   Mix well. 

Mix the seasoning ingredients together.  Set aside.

Heat the wok with oil and sautee the mushroom until fragrant.  Remove.

Next, add in the carrot and fry until semi-soft.  Remove.

Next, add in the marinated chicken and stir fry until cooked.  Remove the ginger slices.

Then combine the mushroom and carrot into the chicken.

Mix in the seasoning sauce and cook for 1 min.

Place the chicken mixture on top of the washed rice and slightly less water than usual cooking. (the sauce from the chicken makes up for partial of the water needed)

Cook as per normal.

Drizzle in 2 tbsp of shallot oil and add in cilantro. 

Mix and serve hot.

Enjoy!