Flavoured Chicken Rice

A simple tasty dish for lunch today.  Most ingredients can be found in a well-stocked kitchen except the chicken.  Instead of cutting the chicken breast meat into bite pieces, I sliced it into escalopes for a change.

Ingredients (serves 2-3 persons):
350 g chicken breast, to be cut into bite pieces (I sliced it into escalopes this time)
1/2 tsp dark soy sauce
1/2 tsp salt

5 cm fresh ginger, to be finely shredded
2 pips garlic, to be finely sliced
2 shallots, to be finely sliced

1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
1/2 tsp salt
1/2 chicken cube, to be crumbled
1/4 tsp ground white pepper

5 dried mushrooms, to be soaked and thinly sliced
310 g jasmine rice
465 ml boiling water
chinese parsley
fried shallots
cooking oil

Method:
Marinate chicken with dark soy sauce and salt.  Leave aside for about 30 minutes.

In a small bowl, mix light soy sauce, dark soy sauce, sesame oil, salt, chicken cube and ground white pepper.  Mix well and leave aside.

Heat 2 tbsp oil in a pan over medium heat.  Pan-fry chicken until brown in colour on all sides.  Remove to a plate.

Heat 2 tbsp oil in a wok over medium heat.  Stir-fry ginger, garlic and shallot slice until light brown.  Add mushrooms and stir-fry for about one minute.  Then, add rice and stir-fry until the oil is absorbed.  Then, add the sauce ingredients together with boiling water.  Cook until rice is almost dry.

Place fried chicken pieces on top of rice and cook with lid on for about half and hour. Remove lid and stir rice.  Cook covered for another 20 to 30 minutes.  Serve hot sprinkled with fried shallots and chopped chinese parsley.

Bon Appetit!