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Number of pax: 6 pax   Cooking duration: 40 minutes


400 g chicken, boneless, fats and skin removed, cut into small pieces
8 pieces (about 20 g) dried Shiitake mushroom, soaked and thinly sliced
2 shallots, thinly sliced
1 inch ginger, julienned
250 g carrot, cut into 1 inch cube
3 cups white rice, washed and rinsed
600 ml water
1 tablespoon cooking oil
2 teaspoons sesame oil
2 tablespoons spring onion, thinly sliced
1 tablespoon fried salted fish (optional)
2 tablespoons bird’s eye chillies, chopped (optional)
250 g kailan, cleaned
For serving: light soy sauce
For the gravy 
(mix together in a bowl):
2 tablespoons MAGGI® Oyster Sauce
2 teaspoons light soy sauce
1 tablespoon dark soy sauce
3 tablespoons water


1. In a wok or saucepan, heat the cooking oil. Then, proceed to fry the shallots and ginger until aromatic.


2. Next, add chicken, carrot and sliced mushrooms. Fry for 5 minutes or until chicken turns tender.


3. Add sesame oil, gravy mix and allow it to simmer for 3 minutes on medium heat. Once that is ready, set it aside and prepare the rice.


4. In a rice cooker, cook the rice with 600 ml of water and place the kalian on top. When the rice is just about cooked (all the water has been absorbed and rice grains are fluffed up), about 15 – 20 minutes later, add in the chicken that was cooked earli


5. Toss and mix the chicken and rice thoroughly to combine.


6. Then, leave the rice cooker to cook with the lid on for another 10 minutes until the flavours from the gravy is fully absorbed into the rice. Keep warm until served.


7. Finally, sprinkle over the spring onion and fried salted fish (optional) before serving.


8. For some added spice, chop some bird’s eye chillies and serve it in some light soy sauce.


Chef Tip: Amount of water needed will depend on type of rice used.

Nutritional Info

Energy 397 Kcal

Protein 21g

Fat 5g

Carbs 67g

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