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300g
2
tablespoon
1
5
clove
10
cm
1 teaspoon
1 teaspoon
1 teaspoons
1 cup
1 small
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lean
chicken, sliced
sunflower oil
fresh egg, break and put into a bowl
garlic, finely chopped
fresh root
young ginger, peeled and finely chopped
chicken stock
oyster sauce
dark soy sauce
rice
fresh chili, chopped
chopped spring onions
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In a wok heat
oil, add garlic, ginger, onion, oyster sauce and chicken
and stir fry until chicken is half cooked.
-
Rinse rice in
cold water and put into clay pot with 2 cups of water, cover and
bring it to boil. Uncover and stir until water evaporate. Add in
the half cooked chicken and close lid.
- Turn heat low, cover tightly and
cook for another 20 minutes without lifting lid. Lift the lid
and slowly pour the egg and close lid for 1 minute.
- Serve garnished with chili and spring onions.
-
Serve hot.
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