Ingredients
The following ingredients have 4 Servings
- 2 Chinese sausages
- 8 oz skinless, boneless chicken breast ((cut into tiny pieces) (225g))
- ¼ tsp ground pepper
- 2 tbsp soy sauce
- 8 oz taro (/ yam (cut into ¼ inch cubes) (225g))
- 1 tbsp sesame oil
- 2 cloves garlic ((minced))
- 2 cups long grain rice ((rinsed and drained) (400g))
- ½ tsp five-spice powder
- 1 tsp salt ((or to taste))
- 2¾ cups water ((660ml))
- Finely sliced green onions
- Fried shallots
- Sliced red chilies ((optional))
Instruction
- Soak Chinese sausages in a pan of hot water for about 10 minutes. Casings should puff up. Remove casings and slice sausages into coins. Seasoned sliced chicken breast with pepper and soy sauce.
- Brown sausages in a non-stick pan without oil for 2 to 3 minutes. Remove leaving the oil rendered in the pan. Set aside sausages.
- Fry cubed yam/taro for 6 to 7 minutes. Remove and set aside. Most of the oil would have been absorbed by the yam/taro.
- Add sesame oil to the pan. Sauté minced garlic for 30 seconds, then add seasoned chicken breast. Continue to stir fry until chicken turns opaque, about 3 minutes.
- Add rice and five-spice powder. Stir to get all ingredients well mixed.
- At this point, the entire content of the pan may be transferred to a rice cooker if preferred. Add water, salt, fried sausages, and yam/taro. Stir to mix and cook rice as usual in the rice cooker.
- If you are not using rice cooker, add water to the rice. Return fried sausages and yam/taro cubes to the pan. Stir to mix. Cover and bring to a boil. Remove lid, season with salt. Cover, reduce heat to medium and allow rice to cook for approximately 10 to 15 minutes or until all liquid is absorbed.
- Turn heat down to the lowest possible setting and allow rice to cook for another 10 minutes.
- Turn off heat and remove pan. Allow rice to sit for 10 minutes before serving.
- Fluff rice using a pair of chopsticks or a spatula. Dish some onto a plate and sprinkle with garnish.
