Ingredients

• 2 cups SunRice Jasmine Rice
• 3 cups chicken stock
• 2 cloves garlic, crushed
• 600g chicken thigh fillets
• 1 tblspn cornflour
• 2 tblspn vegetable oil
• 200g oyster mushrooms
• 2 tblspn Ayam Plum Sauce
• 1 tblspn Ayam Light Soy Sauce
• 1 tblspn rice vinegar
• 2 spring onions, thinly sliced
• 1/3 cup torn coriander leaves

Instructions

Combine rice, stock and garlic in a medium saucepan; bring to the boil, stirring. Reduce heat to low and cover. Cook for 10 minutes or until stock is absorbed. Set aside. Meanwhile, cut chicken into 3cm cubes, toss in a bowl with cornflour. Heat oil in a non-stick frying pan, add chicken. Stir over high heat for 2 minutes or until beginning to brown. Add mushrooms and stir over heat until chicken is cooked. Add plum sauce, soy sauce and vinegar. Stir until hot. Serve rice and chicken topped with spring onions and coriander.

Tips

Skinned and boned barbecued chicken is ideal to use for this recipe. You will need about three-quarters of a chicken.
This dish is good served for lunch with a mesclun and tomato salad.