120g rice (2 persons) – (rinsed and soaked for 15 mins)
160g pumpkin (cut into cubes)
1 chicken thigh (de-boned, removed skin and cut into small cubes)
4-5 fresh medium size shiitake mushroom (washed with running water, cut into small chunks)
25g dried prawns (pre-soaked for 15 mins, retained water for cooking later)
5 shallots (sliced thinly)
3 tbsp oil
Water for cooking (depending on the type of rice used)
Spring onions (for garnishing)
1 tbsp light soya sauce
2 tsp dark soya sauce
½ tsp salt
Dash of sesame oil & pepper
1. Marinate the chicken with light soya sauce, sugar, sesame oil & conrflour for at least half an hour.
2. Fried shallots until golden brown, set aside.
3. Heat up 2 tbsp oil of shallot oil, add in dried prawns and stir fry under low heat until fragrant. Add in mushrooms and dash of sugar, stir-fry for a while.
4. Push the dried prawns and mushrooms to the side of the wok, add in chicken and stir-fry until the chicken cubes turn pale (half-cooked).
5. Add in pumpkin and continue to stir-fry for a while. Add in a little oil if the mixture looks dried.
6. Add in pre-soaked rice, fried shallots, then followed by seasoning and stir until all the ingredients are well-combined.
7. Transfer all the ingredients to a cooking pot, add water to cover ¾ of the rice mixture.
8. Cook under low heat and stir occasionally until the rice is cooked thoroughly.
I do not have a rice cooker at home. Most of the time, I am using a steamer. Therefore, it is considered my first attempt using a cooking pot to cook rice.