Ingredients /nutrition
- 5 sliced mushroom, soaked to soften
- 2 chicken drumstick, cut into bite size pieces
- salt
- pepper
- 2 1/2 tbsp vegetable oil
- 40 g thinly sliced salted fish
- 80 g shredded dried cuttlefish
- 2 cups rice
- 3 cups chicken stock
- 1 sliced Chinese sausage
- 2 sliced garlic cloves
- 6 slices ginger
- 1 stalk chopped spring onion
Methods / instructions
- Marinate mushroom and chicken with salt and pepper for 45 minutes.
- Meanwhile, heat oil in a heavy pan and add in salted fish.
- Fry until golden brown and drain on kitchen paper towel. Set aside.
- Use the remaining oil to deep fry cuttlefish until golden brown.
- In a pot, combine rice and stock and bring to boil.
- Reduce to low heat until rice surface forms hole.
- Arrange marinated chicken, sausage, fried salted fish, fried cuttlefish and the rest of the ingredients.
- Cook for 18-20 minutes at low heat.
- Serve hot.
Servings: 2
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