Served 4 - 6 pax
150 g Pure Brown Rice
20 g Ginger, sliced
200g Boneless chicken leg, rinsed and cut into diced
5 nos Dried Chinese black mushrooms, soaked and cut into diced
60g Carrot, cut into diced
120g Kai lan, cut into diced
1 tbsp Wolfberries
½ tsp White pepper.
1 tsp Black sesame oil
1 tsp Chicken powder
1 tbsp Oyster sauce
½ tsp Salt
1 tbsp Light soy sauce
Garnish – Coriander leaves and Spring Onion
Rinse the Pure Brown Rice once and place it on a non-stick wok pan without oil, stirring over medium high heat.
Add in mushrooms, ginger and stir fry for 2 minutes. Add 250g of water each time to cook the Pure Brown Rice.
Cooked this over medium high heat. Stir frequently until it gets slightly dry then add another 250g of water. This entire process will take around 40 minutes.
When it reaches near to the end about 30 minutes , add in the chicken meat, carrot and HK kai lan. Add seasoning and stir well.
Lastly add wolfberries . Taste and ensure Pure Brown Rice is cooked through. Garnish with coriander leaves and spring onion.