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(Serves 4 portions)

Yam (400 gm) - cut into small cubes and pre-fried till light brown
Chicken breast/Deboned leg (2 pieces) - cut into chunks            Chinese Dried Mushroom (6 pieces) - washed & pre-soaked until soften.  (Retain the water used for soaking)
Dried Shrimps (50 gm) - pre-soaked in water for about 5 minutes & retain the water
Rice (2 cups) - washed & drained
Chicken Stock (2 cups)                                                        Cooking Oil (4 tablespoons)
Light Soya Sauce (1 1/2 tablespoons)
Dark Soya Sauce (1 tablespoon)
White Pepper Powder (1/4 teaspoon)
Salt (to taste)

Heat up 2 tablespoons of oil, add mushrooms and stir fry for 2 minutes then stir in the soaked dried prawns. Continue stir-frying for 2-3 minutes. Remove and set aside.

Stir fry the chicken chunks in the same pot until 3/4 done and add in the rice. Continue stirring for 2-3 minutes and add in the seasoning, stir well.  Pour in the chicken stock and water (previously used to soak mushrooms and dried prawns- totaling 3 cups or as needed).  Bring it to a boil, add in the pre-fired yam cubes and turn the fire down.  Cover the pot and continue cooking for another 10-15 minutes. 

Serve hot.
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