Ingredients:
200 g minced chicken meat
5 Chinese mushroom
100g straw mushroom
3 – 4 stalks of kale (remove the
leaves, use stalks only)
1 cup of cooked brown rice
(refrigerated overnight)
2 cups of cooked rice
(refrigerated overnight)
2 teaspoon
Lee Kum Kee Minced Garlic
2 teaspoon of canola oil
1 1/2 tablespoon of
Lee Kum Kee XO Sauce |
 |
Chicken Marinate:
1 tablespoon of Lee Kum Kee Soy Sauce
1/2 teaspoon of Lee Kum Kee Sesame Oil
1/2 teaspoon of cornflour
1/2 teaspoon of sugar
1/4 teaspoon of white pepper
|
Cooking Methods:
- Marinate minced chicken with chicken marinate for 15 minutes.
- Sliced Chinese mushroom into small stripes.
- Boil kale stalk in water until half cooked; then cut into small pieces.
- Heat canola oil in a non-stick shallow pan over medium heat; add minced garlic, and XO sauce.
- Stir in chicken meat until you smell the aroma from the sauce.
- Add diced kale, sliced mushroom and straw mushroom together with the meat. Stir fry for 3 minutes.
- Lastly, add the brown and white rice together with the mixture. Mix and heat thoroughly, then serve.
|
