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A delicious, mouth-watering yet easy modified version of the popular Singaporean Chinese hawker dish, made in a rice-cooker or on the stove instead of in a claypot.
Marinade chicken with (B) for 30 minutes. Marinade anchovies with (A) and leave aside for 10 minutes.
Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat. Add mushroom slices and seasoning. Dish out and put aside.
Mix rice with water and add marinated anchovies. Put rice into a rice cooker and cook rice as usual. After seven or eight minutes, or when rice is almost cooked and dry, add stir-fried chicken meat and continue to cook till rice is completely cooked.
Dish rice into a serving bowl and garnish with chilli strips, chopped spring onions and coriander leaves. Serve hot. Yummmmmmmm!
If you have access to Chinese sausage, this too can be added while stir-frying the chicken. Slice before adding. It's sweet meat gives another dimension to the the flavour of the dish.
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