400g Chicken breast fillet​ – put in fridge to harden then slice thinly
30g Dried mushrooms​ – soak then slice thinly
2 Chinese sausages​
4 cups of White glutinous rice​ – soak with 4 ½ cups of water overnight or 4 hours

2 tsp dark soy sauce​
2 tbsp oyster sauce​
2 tsp cooking wine​
2 tbsp sesame oil​
Dash of pepper​

(B) – mix well
3 Chicken stock cubes​
5 tbsp of hot water
3 tsp dark soy sauce
1/2 tsp salt
Dash of pepper

Marinate the chicken in A
put the Chinese sausage onto a heat proof bowl, add boiling water enough to cover the sausage, soak for 1 min, remove and peel away the skin, slice thinly
heat oil and brown the chicken till cook (do not over stir or press the chicken, turn over carefully so as to not to break the meat), remove to a plate and retain the gravy.
put in the rice (together with the water) and fry till slightly dry then put in the chicken stock mixture and chicken gravy and stir well.
arrange the meat, mushrooms and chinese sausages on small bowl, the put the rice on top, use a spoon to level the rice and press lightly
Wrap the bowl with foil and steam on high for 30 mins. Serve hot.


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