Marinate 8 chicken wings with 2 cloves of minced garlic, 1 tsp light soya sauce, 1 tsp oyster sauce, 2 tbsp plum sauce, Sarawak white pepper and 1 tbsp corn flour.
Mix well and refrigerate for 30 minutes. In the meantime, remove the strings of from 1/2 cup worth of sugar snap peas. Rinse and wash thoroughly.
After 30 minutes, add the sugar snap peas to 1 rice cup of rinsed rice. Followed by 1 chopped tomato. Pour in 220ml water that has been seasoned with 1 tsp light soya sauce.
Lastly, add the marinated chicken wings. Set the rice cooker to cook at normal mode and let it cook all the way.
When it is cooked, open the lid and sprinkle both white and black sesame seeds around the rice. And that’s it.
Serve onto bowls and enjoy.
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