2 kampong chicken
250 g glutinous rice – soaked for at least 6-8 hours
150 g Paddy King Thai Jasmine rice
6 dried shitake mushroom – soaked in water till soft, drained and diced
12 pieces dried water chestnut – soaked for 20 minutes in hot water, remove skin
1 small can green peas
Crispy Salted fish (optional)
Spring onions for topping
2 tbsp sesame oil
Seasoning sauce for glutinous rice
11/2 tsp dark soy sauce
2 tbsp light soy sauce
1 tsp sugar
1 tsp salt
250 ml chicken stock
11/2 cups chicken stock
3 cups chicken stock
11/2 tbsp oyster sauce
11/2 tbsp abalone sauce
11/2 tbsp dark soy sauce
Salt and sugar to taste
1 tsp light soy sauce
1 tbsp corn flour (2 tbsp water)
1) Poach the chicken in a pot of boiling water till 3/4 cook, turning it now and again (about 20-25 minutes). Remove, drain anf when cooled, rub 1 tbsp of dark soy sauce and light soy sauce inside out, set aside.
2) Heat wok with sesame oil and saute diced mushroom and chestnut, add in 250 ml chicken stock and simmer over low heat for 15 minutes, mix in glutinous rice, stir to mix and add in seasoning sauce and stir fry for a while , add in 11/2 cups of chicken stock and transfer to a steaming plate and steam over rapidly boiling water till 3/4 cooked. Remove from steamer and stuffed into the cavity of the chickens and place on the steaming plate and steam over rapidly boiling water till rice is soft and chicken is cooked through.
3)Meanwhile, bring sauce ingredients to a boil, taste accordingly and adjust to your preference. Add in the green peas and turn off heat.
4) Transfer the chicken and rice to a serving plate and ladle the sauce over it and topped with crispy salted fish, shallots and spring onions.
5) Serve hot with sambal belacan at the side.