Ingredients
- 1 kg (about 6) boneless, skinless chicken thighs, each thigh cut in half
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp kecap manis (or brown sugar)
- 1 tbsp fish sauce
- 1 tbsp Chinese cooking wine
- 2 tbsp oyster sauce
- 2 tbsp hoisin sauce
- ¼ cup (60ml) vegetable oil
- 3 lap cheong (Chinese sausage), sliced into 1 cm pieces
- 1 clove garlic, crushed
- 1 tbsp finely chopped ginger
- 2 cups basmati rice, rinsed
- 6 dried shiitake mushrooms
- ½ cup chopped shallots
- ½ cup chopped coriander
- Sliced red chilli, to taste
- Sesame oil, to taste
Serves: 6
Prep Time: 15 minutes + Marinating Time
Cooking Time: 30 minutes
Method
- Marinate chicken in combined dark soy sauce, light soy sauce, kecap manis, fish sauce, Chinese cooking wine, oyster sauce and hoisin for at least 30 minutes, overnight if time allows.
- Soaked the dried shiitake in water for 30 minutes; drain and remove stems; slice thinly.
- Preheat Combi Steam Oven to 230°C, hot air with steam.
- Remove chicken from marinade; pour marinade into a large measuring jug and add enough water to make 3 cups (750ml). Reserve.
- Place a large oven proof frying pan on medium-high heat; add vegetable oil, lap cheong, garlic and ginger. Cook until fragrant; add chicken and sear 3-4 minutes or until lightly browned. Add rice, mushrooms and reserved marinade water.
- Place the pan into the oven and cook for 25 minutes or until the rice is tender, gently stirring the top halfway through cooking. Serve topped with shallots, coriander, red chilli and drizzle with sesame oil.
Recipe Notes
When serving, scrape the bottom of the pan to scoop up the signature crispy bits of rice. This dish can be served with steamed greens such as bok choy.
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