This dish got very good feedback from hubby - that's another satisfaction for me. Cooked this dish using the I-chef Steamer (borrowed this from my mum) - turned out quite well although I did not have a claypot. Have replaced the mushroom with the chinese black fungus (muk yi).Ingredients:
Rice - 1 1/2 cups uncooked
Chicken thighs - 2 pcs, chopped into smaller pieces
Muk yi - 4 pieces, sliced thinly
Lap cheong - 1 pc, sliced
Salted Fish - cut into small pieces
Seasoning to taste:
- Light Soya Sauce
- Thick Soya Sauce
- Oyster Sauce
- Sugar
- Pepper
- Sesame Oil
- Rice Vinegar
- Salt
- Garlic, fried till aromatic
- Cilantro
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