Preparation time| 准备时间: 20 minutes
Cooking time | 烹饪时间: 25 minutes
Serves | 份量： 4 pax |人份
Ingredient | 材料:400g (2 1/2 cups) Rice (washed) | 米 （洗净） 400克 / 2 1/2杯, 400-450mL Water| 水 400-450毫升, 3 tbsp Cooking Oil | 食油 3大匙, 1 tbsp Ginger (shredded) | 姜 （切碎）1大匙, 1 tbsp Garlic (chopped) | 蒜米 （剁碎）1大匙, 4 nos Shitake Mushrooms (cut into slices) | 冬菇 （切片） 4朵, 1 no Carrot (diced) | 胡萝卜 （切丁）1条, 600g Chicken (cut into bite size) | 鸡肉 （切小块） 600克, 1 tsp Sugar | 糖 1小匙, 1 tsp Salt | 盐1小匙, 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce |李锦记熊猫牌鲜味蚝油 2小匙, 2 tbsp Lee Kum Kee Selected Light Soy Sauce |李锦记特级鲜味生抽 2小匙, 2 tbsp Lee Kum Kee Sweet Soy Sauce |李锦记甜酱油 2小匙, Garnish Fried Shallots, Chopped Spring Onions & Chilies | 油葱、葱花和辣椒 点缀
Method |做法:
1. Season chicken with sugar, salt, Panda Brand Oyster Sauce and Selected Light Soy Sauce. Mix well and set aside.
用糖、盐、熊猫牌鲜味蚝油和特级鲜味生抽腌调鸡肉。拌匀后置一旁备用。
2. Saute ginger and garlic till fragrant, add in chicken, mushrooms and carrots. Stir-fry till chicken is partially cooked.
爆香姜和蒜，加入鸡肉、冬菇和胡萝卜。拌炒鸡肉至半熟。
3. Combine rice and water in rice cooker. Add in chicken mixture (do not stir) and cook rice as usual.
在电饭煲中加入米和水。加入鸡肉混合料（不可搅拌），然后照平常方法煮饭。
4. Once rice is cooked, drizzle Sweet Soy Sauce over rice. Fluff up rice and spoon onto serving plate. Garnish and serve.
饭煮熟后淋上甜酱油。把饭翻松，盛盘。点缀后即可上桌。
原食谱来自
