Cutting preparation and marination can be done on a weekend to save time and enhance the taste.What you need:yield: 2 - 3 pax3 chicken thigh, cut into cubes30g dried mushroom, soaked and cut into cubes3 slices of ginger1 tsp white pepper2 tbsp soy sauce1 tbsp cornstarch1 med-sized carrot, peel and cut into cubesSeasoning for the rice1 tsp salt1½ tbsp oyster sauce1 tbsp soya sauce½ tbsp dark soya sauceMethod: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!
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