This is a homey yet delicious rice dish which I tried for a One Dish Meal. The original recipe uses glutinous rice which I have substituted with Calrose rice [the type used for cooking Sushi rice].
Calrose rice is short grain rice, it is moist and sticky [when cooked] but not as sticky as glutinous rice which makes it a good substitute for the dish. So it is good news for those who does not eat glutinous rice to try this sesame oil chicken rice with Calrose rice.
This sesame oil chicken rice [Mua Eu Kay P'ng] is aromatic and tasty. Love the rice grains that looked so distinct, soft and moist.
1 cup Calrose rice - cooked as normal, fluff up and cooled
1 deboned chicken whole leg - cut small pieces
2 dried mushrooms - soaked and diced
15 slices old ginger
1 tbsp wolfberries [kei chee or goji]
some chopped spring onions
2 tbsp sesame seed oil
2 tbsp each or light soy sauce and wine
1 tbsp oyster sauce
1/4 tsp sugar
dash of pepper
50-70 ml water
- Heat up a non-stick wok, add sesame seed oil and ginger slices. Fry until ginger is aromatic and slightly crispy at the edges or golden brown.
- Add in chicken and mushrooms, fry until chicken is brown. Add in light soy sauce and wine, stir fry to mix well, then add in remaining seasoning, water and goji. Bring to boil until sauce is slightly reduced.
- Lower heat, add in cooked rice, stir and toss until well combined and sauce is well soaked up by the rice.
- Scoop into individual bowls. Invert onto serving plate. Garnish with chopped spring onions. Serve immediately.