Servings: 4 servings
Author: Marvellina
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  • 3 cups white long grain rice (washed and drain off water)
  • 3 cups chicken stock
  • 1 lb chicken meat (cut into pieces)
  • 4 shitake mushrooms (soaked and cut into long strips or just halve them)
  • 2 chinese sausages (lap cheong , cut into 1/2-inch slices
  • 1 piece salted mackerel fish (cut into smaller pieces)
  • 1 thumb-size ginger (julienned)



  • 3 stalks spring onion (finely sliced)
  • Dark soy sauce (to drizzle over the rice)


  • In a small skillet, add in about 1 Tbsp of oil and pan-fry the salted mackerel fish until really fragrant and somewhat crispy. Set aside
  • Place the mushrooms, chicken and ginger in a bowl and pour the marinade over and marinade for at least 1 hour or longer in the refrigerator
  • If you are using claypot or other pot, place the washed rice into the claypot along with the chicken stock. Bring to a boil and then lower the heat and cover with the lid and cook for 15 minutes. The water will be absorbed by the end of 15 minutes but the rice is not fully cooked yet. Place the chicken, mushrooms, ginger, salted fish and chinese sausages on top of the rice. Cover the lid again and continue to cook for another 15-30 minutes or maybe longer until the rice is fluffy and the chicken is cooked through
  • If you are using a rice cooker, you need to cook the rice with the water for about 15 minutes in a pot, and then transfer the chicken and everything else on top of the rice and set your rice cooker to how you would usually cook a rice
  • When ready to serve. Drizzle with some dark soy sauce and sprinkle on the spring onion and serve immediately