Ingredients (for 4):
- Chinese sausages - 1
- Chicken - 1/2
- Rice - 160 ml
- Garlic - 2 tbsp
- Ginger juice - 1 tbsp
- Soy sauce - 1 tsp
- Tapioca starch - 1 tbsp
- Ginger shredded - 1 tbsp
- Spring onion - 2 sprigs
- Casserole rice soy sauce
- Dark soy sauce - 1 tbsp
- Soy sauce - 2 tbsp
- Water - 1 tbsp
- Sugar - 1/2 tsp
- Sesame oil - 1/2 tsp
Procedures:
1. Cut the chicken into pieces.
2. Marinate with soy sauce and ginger juice for 20 minutes.
3. Add tapioca starch and mix well.
4. Heat the pot with 1 tbsp of oil, then add in the chicken to cook to half-done. Remove for later use.
5. Wash the Chinese sausages and then cut into thick slices.
6. Cut the spring onion white into shreds.
7. Cut the garlic finely.
8. Cut the ginger into shreds.
9. Wash the rice and drip dry.
10. Heat the saucepan with 1 tbsp of oil, then add in garlic to stir-fry until fragrant.
11. Add in the rice and stir-fry for half a minute.
12. Transfer the rice to the casserole, then add in the normal amount of water and cook at high heat.
13. When the rice is almost dry, add in the chicken and Chinese sausages, then sprinkle the spring onion and shredded ginger on top. Cover with lid and turn to low heat and continue to boil for 25 minutes.
14. Cook the dark soy sauce, soy sauce, water, sugar and sesame oil, and pour into a bowl to serve.
15. Serve.
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