You can start by preparing chicken (marinated with salt and pepper), ginger(sliced and cut in long thin sticks), mushroom (the hard type where you need to soak into water to soften it, then sliced it),black soy sauce, rice (beras) and of course a rice cooker.
And the lesson begins...
1. Put the pan/wok on fire, pour in cooking oil
2. Once hot, throw in ginger and mushroom, fry until you can smell the ginger (not burnt ginger ya!! :-)
3. Next in goes the marinated chicken, stir-fry it a abit, and add in the black soy sauce to give it some color. Continue to stir-fry until the chicken and the sauce is well blended.
Add in more black soy sauce if the color is too pale.
4. Then pour in water (enough to cover the chicken) and leave it to boil.
5. While waiting, prepare the rice in the cooker - wash it (the beras), make sure no water and keep it aside.
6. Check that the chicken is 3/4 cooked, add in salt/ MSG secukup rasa
7. Taste in check, pour the chicken into the rice cooker - the sauce should be double the height of the rice (the same as when you normally cook the rice, and your mum asks you to stick out your finger to measure?? Well, the same concept, only thing is that you dont want to stick it in when it is boiling hot now, do you?! ;-)
8. Close the lid, start the rice cooker and wait...
Once cooked it looks something like this..
Easy isn't it?It may look black, but it does tastes good. You can have the chicken rice, served with cucumber, and with Chili sauce too!
This is what mine looks like, the chicken was so tender to start with and the taste was just not too bad :-)
Happy cooking!!!!
