2 pcs. Chicken breasts, sliced & marinated in
1/2 cup yogurt
1 tsp. dark sauce
2 tsps. Kikkoman soy sauce
2 tbsps. Chinese cooking wine
3 tbsps. Sesame oil
1 Chinese sausage, thinly sliced
6 pcs. Dried mushrooms, soaked
4x to remove pungent
2 cups raw brown rice, cooked ahead
1 tsp. garlic, minced
2 tbsps. peanuts, roasted
1 cup bean sprouts, blanched
6 pcs. tea eggs
scallions & coriander, chopped for garnishing
2 tbsps. Kikkoman soy sauce
6 to 8 cloves garlic, peeled & minced
2 tbsps. sesame oil
silver or ginger, grated
1 tbsps. molasses
1/2 cup rice water
Cook the rice as you would normally. When done, open up the rice cooker and leave it to cool.
In a saucepan, bring the braising sauce to a boil.
Add the mushrooms and boil over a gentle flame for 15 minutes.
Add the chicken breasts and eggs. After 30 minutes, turn offf the flame.
Remove all the ingredients, leaving only the sauce.
Once the rice has cooled own, heat up some in a skillet. Add some minced garlic and fry briefly.
Add the rest of the rice and give it a good stir to loosen up the grains.
Pour half of the braising sauce and coat all the grains thoroughly.
When the rice has been well-coated in sauce, put it back in the rice cooker or in a well-oiled clay pot.
Arrange the ingredients on top of the rice, including the Chinese sausage.
Pour the remaining braising sauce and cook for another 5 to 8 minutes over slow fire.
Leave it in the cooker to let the flavors infuse, ready to eat.