Kai Choy Farn

Ingredients:

300g (2 rice measuring cups) rice, washed and drained
200g long mustard cabbage (kai choy), rinsed and coarsely chopped
2 dried Chinese mushrooms, soaked to soften and diced
110g deboned chicken, cubed
1 tbsp dried shrimps, soaked and drained
2 tbsp oil
2 shallots, sliced
1 tsp chopped garlic
500ml fresh chicken stock or water

Seasoning (A)
1/4 tsp salt
1/2 tsp sugar
1/8 tsp pepper
1 tsp sesame oil
1 tsp light soy sauce
3/4 tsp corn flour

Seasoning (B)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp pepper


Method: I

Marinate chicken with seasoning (A) and set aside.

Heat oil in wok until hot and lightly brown shallots, garlic and dried shrimps until fragrant.

Add chicken and mushrooms and stir-fry until meat changes colour.

Put in rice, long mustard cabbage/kai choy and seasoning (B).

Toss for 1–2 minutes then remove all the ingredients to a rice cooker.

Pour in chicken stock or water.

Let the rice cook until done.

Allow the rice to stand for 10–15 minutes before dishing out to serve.