Sunday, January 10, 2010

Chicken, Mushroom & Pumpkin Rice

Servings - 4 person (2 helpings each)

3 Cups of Rice (rinsed and soaked for 20mins)
1/2 Pumpkin, cut into cubes
2 pkts Chicken Fillets (cut into small cubes)
5 - 8 Fresh / Dried Shitake Mushrooms **
25g Dried Prawns (pre-soaked for 15mins. keep the water for cooking later)
1 Small Onion(finely minced)
2 tsps Fried Shallots
1 tsp Sugar
Oil for stir-frying
Water / Chicken Stock for cooking the rice
Spring Onions & Fried Shallots (for garnishing)

Marinate for chicken
1 tbsp Light Soya Sauce
1 tsp Sugar
1 tsp Sesame Oil
3 tsps Corn Flour

Seasoning for rice
2 tbsps Light Soya Sauce
3 tsps Dark Soya Sauce
1 tsp Salt
2 tsps Oyster Sauce
Dash of Sesame Oil & Pepper


  1. Marinate the chicken pieces for at least 30mins. Sealed with cling wrap and keep in the fridge.

  2. Fry onions until golden brown, add 1 tsp of dried shallots and continue to fry for 1 min.

  3. Add dried shrimps and fry until fragrant. Add Mushrooms and 1 tsp of sugar and fry for a while.

  4. Push the dried shimps and mushrooms to the side of the wok. Add chicken and fry until the chicken is half cook (pale white colour)

  5. Add pumpkin and continue to stir-fry for 1 min. Add a little oil if the mixture look dry.

  6. Add pre-soaked rice, 1 tsp of fried shallots and the seasonings. Stir until the mixture are well mixed.

  7. Transfer all the mixture into the rice cooker. Add 1 cup of the mushroomwater plus 4-5cups of water/chicken stock.

  8. Cover and press cook.

  9. Serve hot sprinkled with spring onions and more fried shallots.

** Notes

  • You can either use fresh of dried mushroom. For fresh mushrooms, wash with running water and cut into small pieces.
  • If you're going to serve the rice to toddlers under 2 yrs old, omit the dried shrimps & oyster sauce.

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