priscilla
Member
Cut and set aside all the ingredients.
Heat up the wok or the non-stick pan (I used the non-stick pan).
Pour in the cooking oil when oil is hot, add in the chopped garlic.
When garlic is golden brown, add the clove of garlic, chinese sauage, salted fish and Shitake mushroom.
When the chinese sauage and salted fish gave out the aroma, add in the chicken.
Then add in the spices (star anis seeds, cloves and cinnamon sticks), stir them evenly.
Next, add in the dark soya sauce.
Add in 1 tablespoon of the sesame oil.
Add the rice grains in and stir evenly until all have the same colour.
Pour into the rice cooker, add water as per normal cooking.
Finally, add in the other tablespoon of sesame oil.
Let it cook as per normal cooking.
For step to step pictorial instructions go to Singapore Famous Cuisine Recipe « Priscilla’s Favourite Recipes
Heat up the wok or the non-stick pan (I used the non-stick pan).
Pour in the cooking oil when oil is hot, add in the chopped garlic.
When garlic is golden brown, add the clove of garlic, chinese sauage, salted fish and Shitake mushroom.
When the chinese sauage and salted fish gave out the aroma, add in the chicken.
Then add in the spices (star anis seeds, cloves and cinnamon sticks), stir them evenly.
Next, add in the dark soya sauce.
Add in 1 tablespoon of the sesame oil.
Add the rice grains in and stir evenly until all have the same colour.
Pour into the rice cooker, add water as per normal cooking.
Finally, add in the other tablespoon of sesame oil.
Let it cook as per normal cooking.
For step to step pictorial instructions go to Singapore Famous Cuisine Recipe « Priscilla’s Favourite Recipes
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