A good lunch dish. Not exactly "chicken rice", it also has plenty of other additions to make it a tasty meal. I'm particular to this because I like chicken and I like rice. Drink red tea with this, as this dish is not exactly heavy in flavor and needs a robust drink to go with it.

Here's how you make it. This serves 2-4 people.

Ingredients

Cooking
  1. Cook rice in water in a covered pot. Bring the water to a boil then lower it to very low heat for 20 minutes.
  2. Heat the oil up in a wok and stir-fry the mushrooms, then put them aside.
  3. Add another tablespoon of oil, and scramble the eggs.
  4. Add in the roast pork, stir-fry. Don't add more oil.
  5. Add two tablespoons of oil and stir-fry the chicken until nearly cooked. Add mushrooms, roast pork, 1.5 tablespoon of salt, 2 tablespoons of soy sauce, and half the scallions. Stir-fry for a minute or two.
  6. When the rice has been cooked for 20 minutes, add the chicken mixture in. Mix thoroughly. Cover, and let it simmer for another 15 minutes.
  7. Mix in the remaining scallions and scrambled eggs.
  8. Eat up.

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