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Malaysian Recipe : Kai Choy Rice

Preparation time: 30 mins
Cooking time: 40 mins
Serves: 6

Ingredients:

• 600 g rice, washed and drained
• 1 litre water
• 2 tbsp garlic oil

Toppings:

• 600 g Kai Choy (Leafy mustard green), cut into bite-sized pieces
• ½ cup dried shrimps, washed and drained
• 5-6 Chinese mushrooms, soaked and shredded
• 600 g chicken fillet, shredded

Seasoning:

• 4 tbsp soy sauce
• 2 tbsp sesame oil
• ½ tsp pepper
• 2 tbsp oyster sauce
• ½ cup water
• 2 tbsp Chinese cooking wine (optional)

A:

• 1 tbsp chopped garlic
• 1 tbsp chopped shallots
• 1 tbsp chopped ginger

Directions:

1. Place 2 tbsp oil in a wok. Fry ingredients A till fragrant.
2. Add in the ingredients for the topping. Stir fry for a few minutes before adding the seasoning. Do not over cook. After a quick stir, turn off the fire.
3. Combine rice, water and sesame oil in a Dutch Oven. Cook on medium heat. When it boils, turn the fire down low until rice is cooked.
4. Spoon in the toppings. Cover and further cook for 5 mins, water seal and turn off the fire.
5. When ready to serve, mix the rice. Garnish with spring onion sand Chinese celery. Serve with sambal belacan.