This popular Cantonese hawker staple is usually cooked in a claypot but our simpler and faster version, which uses a rice cooker, produces a flavour and fragrance that is just as authentic.
| Servings | 2 |
|---|---|
| Cooking Time | 20 minutes |
| Recipe by | Chef John See |
Ingredients
- 1 cup Heavenly Rice
- 1 cup water
- 2 tbsp garlic, chopped
- 2 tbsp onion, chopped
- 3 tbsp premium oyster sauce
- 4 chicken wings, cut to bite-sized pieces
- 10 slices Chinese sausage
- A pinch of ground white pepper
Garnishes
- 15g deep-fried shallots
- 15g spring onion, chopped
- 1 tbsp dark soy sauce
Method
- Wash the Heavenly Rice, then stir in the rest of the ingredients, except for the garnishes. Cook the mixture in a rice-cooker as you normally would for rice.
- Garnish the cooked rice with the shallots and spring onion. Drizzle the dark soy sauce over and serve.