Chinese Pelau

Ingredients

• 6 Chinese mushrooms
• Handful Kum choi (lily flower)
• 3-4 Wanee (black fungus)
• 2-3 Laap coeng (Chinese sausage)
• 2lb Chicken
• 3 cups rice
• Ginger
• Garlic
• Soy sauce
• Black pepper
• Salt
• Green onion
• Sesame oil
• Cilantro (optional)
• Water or chicken broth (if not using much meat)

Instructions

1. Wash and soak lily flowers, mushrooms and black fungus until soft.
2. Cut and season chicken with ginger, garlic, soy sauce, black pepper, sugar, green onion and cilantro.
3. Remove hard ends of lily flowers, stems of mushrooms and hard ends of fungus (where it attaches to the tree)
4. Slice lily flowers, mushrooms, fungus and chinese sausage.
5. Heat oil in pot and lightly fry the chinese mushrooms. Remove.
6. Add chicken to pot and cook until browned (do not fully cook). Remove.
7. Cook mushrooms, lily flower, wanee and chinese mushrooms.
8. Add washed rice (no water) and add salt, black pepper, oyster sauce, soy sauce (lightly) and sesame oil.
9. Add water (~ 3-4 cups depending on amount of water in chicken)
10. Let it boil up, stir well and taste for salt.
11. Add chicken on top, turn heat down to low and cook for 20-30 mins or until rice is cooked.
12. Stir to fluff up rice and top with green onions and sesame oil.