CHICKEN MARINADE:

4 tbsp light soy sauce

4 tbsp dark soy sauce

2 tsp sesame oil

4 tbsp Shaoxing wine

Salt to taste

Sugar to taste

White pepper to taste

CHICKEN AND RICE:

1 tbsp neutral oil

1 tbsp garlic, minced or grated

1 tbsp ginger, grated

2 cups uncooked rice

500ml vegetable or chicken broth, or water

4 chicken parts, chopped into 2” nuggets (preferably thighs and drumsticks, or 2 chicken chop cuts)

1 small bunch kai lan, leaves and stalks separated

4 shitake mushrooms, sliced into strips (if using dried, soak in hot water for an hour beforehand) (optional)

6” piece lap cheong, sliced into coins (optional)

1. Marinate the chicken in the marinade ingredients for at least 15 minutes
2. Heat a medium-large pot over a medium-low flame. Pour in the oil and stir fry the garlic and ginger for about 2 minutes.
3. Add the uncooked rice and stir well to incorporate the ginger and garlic.
4. Pour in the broth or water and stir well again.
5. Layer the chicken pieces, kai lan stalks, plus mushroom and lapcheong (if using) on top of the rice, and pour in the marinade.
6. Cover the pot with a lid and cook for about 10-12 minutes or until the liquid is absorbed by the rice. Turn up the flame to high for about 30 seconds to 1 minute to fry the rice at the bottom of the rice so that it gets crunchy.
7. Turn off the stove. Add the kai lan leaves on top, and let the rice rest in the pot, covered, for about 10 minutes. Serve with bird’s eye chillies (cili padi) and soy sauce.