Kiam Hoo CHICKEN RICE

Salted fish ( kiam hoo in Hokkien) chicken rice was a specialty dish of Roy ( my late husband ). We have never been able to cook it as nice as him but close............

Am sharing this family favorite.....

INGREDIENTS

600 gm rice
( I used brown rice here since
we had been eating brown rice.
Of course white rice can also be used)
Wash and soak the rice in water
for about 30 minutes.
100 gm sliced mushroom (optional)
( Using ready sliced mushroom
is easy but the flavor is not as
strong as using the whole mushrooms )
Soak the mushroom in hot
water to soften them.

20 gm ginger - sliced.

( Add more if you like ginger
- up to 60 gm
If you have kids and they
freak out at the sight of ginger ,
just slice them in big pieces and
remove after cooking. If you are
the type who love the ginger taste,
chop them up into small pieces - they have a real good taste when you bite into them! )
100 gm big onions ,
diced



1 kg Chicken , cut into desired sizes.

( If the chicken rice is served with
many other dishes, minced chicken
can be used instead . )

100 gm salted fish, sliced
( I use salted ikan kurau
as there is no small bones)


******************************************************
METHOD

Heat up some oil in the wok and fry the salted fish till brown.
Set aside.

Using the same oil, add onions and ginger.

Add mushrooms and continue to fry.

Add in the chicken and thick black sauce.

Add the soaked rice and then
the salt fish. Add a few rock
sugar or 1 teaspoon of sugar.
Add the rice and continue to fry.

Transfer the fried mixture into
the rice cooker . Add 1000ml
water. ( 600 ml if using white rice).

Leave to cook.

Finally........BON APPETIT !