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Ingredients
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400g Rice (wash and drain)
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450ml Water
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150g Yam (peel and cut into cubes)
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150g Pumpkin (peel and cut into cubes)
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20g Dried Mushrooms (soak and slice)
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20g Dried Shrimps (soak and drain)
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200g Chicken Breast Meat (shred)
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2 tbsp Canola oil
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Marinade Sauce
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1 tsp MAGGI No Added MSG Seasoning
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¼ tsp White pepper powder
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Seasoning (Mix Together)
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1 ½ tbsp MAGGI Less Salt Concentrated Chicken Stock
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1 tsp Sesame oil
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Garnishing
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2 tbsp Fried shallot
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2 stalks Spring onion (chopped)
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Method
| 1. |
Marinate shredded chicken with marinade sauce for 20 mins. |
| 2. |
Heat oil, stir-fry dried shrimps and mushrooms till fragrant. Add in shredded chicken, fry for 2 mins. |
| 3. |
Add in yam and pumpkin, fry for another 2 mins. Add in rice and seasoning mix. |
| 4. |
Transfer into electric rice cooker, add water and stir well. Cook till rice are cooked. |
| 5. |
Top with garnishing before serving. |
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