Marinate 200g chopped chicken leg with 1 tsp light soya sauce, 1 tsp dark soya sauce, 1 tsp Chinese wine, 2 tsp sesame oil, Sarawak white pepper and 1 tbsp corn flour.
Mix well and refrigerate for 30 minutes. The soya sauces we are using and recommending are naturally brewed from https://www.nanyangsauce.com/
Make the rice water by adding 1/4 tsp salt to 220ml water and stirring well to dissolve the salt. Add the rice water to 1 cup of rinsed rice in a rice cooker.
Add 2 minced shallots and 3 cloves of minced garlic. Add white parts of scallion and 10 pieces of thinly sliced ginger, followed by the marinated chicken. Add the marinade juices as well.
Set the rice cooker to cook at normal mode and let the rice and chicken cook all the way. While waiting, fry more sliced ginger in oil until they are golden brown. Strain the crispy ginger for garnish later.
Open the lid of the rice cooker when the rice is fully cooked. Add green scallion and the crispy ginger. Give everything a good stir. Serve into bowls and garnish with more crispy ginger if desired.
And that’s it, so easy and very savoury delicious. If you use the naturally brewed soya sauces, it will also have natural umami that will prove very alluring.
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