Recipes

1. Marine the chicken tights and mushroom with dark soy sauce, light soya sauce, sesame oil, pepper, minced garlic, minced ginger and cornflour for at least 15 minutes.
2. Rinse the rice three times, drained and set aside.
3. Add Chinese Sausage to chicken tights and mix well.
4. Add the rice to the rice cooker pot, then add in the marinated chicken tights, water, honey, Chinese wine, mix well and close the cover and let the rice cook.
5. After the rice is cooked, let it sit inside the pot for about 10 minutes before served.
6. Garnish with scallion.

500g Boneless Chicken Thigh (cut to bite size)

1.5 tbsp Dark Soya Sauce

2 tbsp Light Soya Sauce

1.5 tbsp of Honey

Dash of pepper

1 tbsp Sesame Oil

80g Mushroom (Soaked, cut half)

2 clove of Garlic (minced)

Ginger (half of thumb size- minced)

3 cups of Ros Thai Fragrant Rice

3 cups of Water

1 tsp of corn flour

Optional:-

3 pcs Chinese Sausage – cut
2 tbsp of Chinese Wine (Shao Xing Wine)

Garnishing:

Scallion