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Ingredients
  • 400g Free Range Chicken chopped into bite-sized pieces
  • 40g Dried Shiitake Mushrooms
  • 250g Rice, washed
  • 1100g Water
  • 10g Old Ginger, thinly sliced
  • 25g Sesame Oil
  • subheading: Chicken Marinate:
  • 25g Light Soy Sauce
  • 25g Dark Soy Sauce
  • 1 tsp Salt
  • 1 tsp White Pepper Powder
  • subheading: Rice Marinate:
  • ½ TBSP Dark Soy Sauce
  • ½ tsp White Pepper Powder
  • 1 tsp Sesame Oil
  • 1 tsp Salt, adjust to taste
  • subheading: Garnishing:
  • 2 stalks Spring Onions, chopped
  • Tip: Pour gravy gradually, adjust accordingly enough to mix rice evenly. Do not pour all the gravy.
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