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Malaysian Recipe : Steamed Rice with Chicken

Ingredients:

• 200g spring chicken
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• ½ tsp salt
• 2 tbsp sherry
• 2.5 inch long green ginger, julienned
• 3 cups of rice
• 3 cups of water
• 10 water chestnuts, sliced
• 1 pc bamboo shoot, sliced finely
• 4 mushrooms, soaked and shredded
• Shallots, shredded

Directions:

1. Prepare chicken by cleaning and chop into large pieces, going through the bone. Place in a bowl with the soy sauce, oyster sauce, salt, sherry and ginger. Allow to marinate for 30 minutes.
2. Wash rice thoroughly and place it in a large saucepan. Cover with water to approximately 2cm over rice level. Bring to the boil over high heat, and when water is starting to evaporate, add the chicken to the rice.
3. Turn to lowest heat, cover with tight fitting lid and steam for 20 minutes. During the last five minutes, add the cut-up vegetables.
4. Serve piping hot.