Yam & Pumpkin Rice
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Ingredients
450g Rice (washed & drained) |
450ml Water |
120g Yam (peeled, cut into cubes) |
120g Pumpkin (peeled, cut into cubes) |
20g Dried Mushroom (soaked & sliced) |
20g Dried Shrimps (soaked & drained) |
200g Chicken Breast Meat (shredded) |
2 tbsp Canola Oil |
Marinade Sauce
2 tsp MAGGI Seasoning (No Added MSG) |
¼ tsp White Pepper Powder |
Seasoning (Mix Together)
1 ½ tbsp MAGGI Concentrated Chicken Stock (Healthier Choice, Less Salt) |
1 tsp Sesame Oil |
Garnishing
2 tbsp Fried Shallot |
2 Stalk Spring Onion (chopped) |
Method
1. | Marinate shredded chicken with Marinade sauce for 20 mins. |
2. | Heat oil, stir-fry dried shrimps & mushroom 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 in water, stir well, cook till rice are cooked. |
5. | Top with garnishing before serving. |
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