225 grams canned bamboo shoots (or well soaked
4 Chinese sausages
1 medium onion
5 spring onions
500 ml beef stock
3 tablespoons dark
3 tablespoons fish sauce
1 teaspoon sesame oil
vegetable oil or as required
1 tablespoon finely crushed garlic
1 tablespoon finely crushed ginger
water as required
salt and pepper to taste
You can vary the ingredient quantities to suit your personal
taste. Be careful with the sauces though.
Soak dried Chinese Shiitake mushrooms in
hot water for at least 2-3 hours to allow the dried mushrooms to plump
up. Put dried mushrooms in bowl filled with hot water. Put a saucer
top to keep the dried mushrooms immersed. Similarly, if you are using
dried shrimps soak in hot water for at least 3-4 hours or until hydrated
Remove skin and fatty bits from chicken.
Debone chicken and cut into bite size pieces (2 cm). Season with 3
tablespoons of dark soy sauce, salt and pepper to taste. Mix well, cover
and allow sauce to blend in with chicken for at least 30 minutes. Stir
gently at regular intervals.
Wash rice in cold water until it runs
clear. Cook the 4 x 180 ml cups of rice, using 500 ml of beef stock and
550 ml of water, preferably in a rice cooker. Check at intervals and
switch off rice cooker when rice is still very moist but not fully
cooked. Keep covered. Water quantity could vary depending upon the
basmati rice variety.
Finely chop onion, bamboo shoots (if
spring onions and put aside in separate containers.
Remove the soaked dried mushrooms from
the bowl and gently squeeze out the water. Slice into 2 cm long by 1 cm
wide strips. Put aside. If you are using dried shrimps, drain carefully
removing impurities and put aside.
Heat up wok or similar deep frying pan
over medium to high heat. When wok is ready pour in 5 tablespoons of
vegetable oil. Allow oil to sizzle. Fry the chicken pieces in 2 -3
batches until golden brown. Move around carefully to ensure even frying
and that you don't break up the chicken pieces. Remove and put aside on
kitchen paper or grill to soak away the excess oil.
If there is not enough oil in the wok,
add 2 tablespoons of vegetable oil or as required. Heat up over medium
heat. Add the finely chopped onions, finely crushed garlic and ginger.
Stir fry until the onion pieces become transparent. Add the sliced
bamboo shoots or drained soaked dried shrimps, soaked dried
mushroom strips and stir fry with the onions, garlic and ginger mixture until cooked.
Stir carefully using a flat wok spatula from the bottom at intervals to
avoid burning the ingredients. Make sure that the mushroom strips are
cooked and tender
to the bite.
Add the fried chicken pieces to the
other ingredients in the wok. Add the fish sauce. Stir mix together
carefully without breaking nor crushing the ingredients. Remove from
heat and put aside.
Remove the not fully cooked rice from
the rice cooker and put in large container, leaving a small layer of
rice at the bottom of rice cooker. Carefully place a layer of the
chicken, bamboo shoots or cooked dried shrimps, onion and mushroom mix into the rice cooker. Use one third of
the mix. Layer evenly. Add one third of the
rice from the large container on top of the chicken, bamboo shoots or
cooked dried shrimps, onion and mushroom
mix. Repeat with another third of the rice followed by another third of
the chicken, bamboo shoots or cooked dried shrimps, onion and mushroom mix. Place the remaining third of the
rice on top and spread evenly. Add another 2 x 180 ml cups of water into
the rice cooker. Sprinkle with 1 teaspoon of sesame oil. Close rice
cooker and switch on. Allow to cook. Check rice when cooked to ensure
that it is cooked to your preference. You may adjust water quantity to
suit your taste.
If you do not have a rice cooker, you
can also cook the rice in a large thick bottom casserole saucepan over moderate heat.
Cover whilst cooking to retain the moisture with the rice.
Whilst the rice is cooking, finely slice
the spring onions. Finely angle slice the Chinese sausages and place in
a glass container. Cover with kitchen paper and cook the Chinese
sausages in the microwave in 15 seconds instalments until just cooked
and looking really appetising.
Serve the rice from the rice cooker by
gently penetrating the layers and dishing out the various ingredients
and rice proportionally. Decorate with the finely chopped spring onions
and some slices of the Chinese sausages.
Ideally served with a ripe tomato
chutney with chopped chillies, onion slices and chopped coriander
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