To prepare the chicken casserole:
First, toss chicken pieces in cornflour and dark soy sauce. Also use some sesame oil, if you wish. Set aside for a few minutes.
Fry onions in vegetable oil until golden brown, then add ginger and garlic. Stir fry for a minute, or so. Add the chicken to the pan and brown. Next, stir in the kepak manis, and add some water or chicken stock, if it seems too dry. Cook 25 minutes on low heat. Meanwhile, stir fry sliced mushrooms, and add to chicken towards the end of the cooking time.
This is best done in a rice cooker. Spread the chicken mixture over the base and then put the raw rice on top. Add all other ingredients, except spring onions. Press cook.
If you don't have a rice cooker, steam the rice using 3 cups of water or stock with all other ingredients, except spring onions. Spread chicken casserole in a large bowl, or a number of smaller ones, and then press cooked rice on top. Cover with tin foil and warm through in a low-moderate oven for 15 minutes.
Turn the bowl(s) onto a plate, or plates. Sprinkle with more sesame oil, then garnish with chopped spring onion.
Slow cooking has come back into its own as a low-energy, low-cost method of preparing a tasty, hot meal. Originally a 70s tool for the suburban housewife, the slow cooker has gained in popularity and ... keep reading
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