Sticky Rice with Chicken and Pork

Name: Sticky Rice with Chicken and Pork
Yield: Serves 6
Cuisine: Malaysia
Ingredients: 225 g (8oz) free-range chicken breast fillets, skinned and cut into bite-size pieces; 1 tablespoon brown sugar; Groundnut oil for frying; 350 g (12oz) lean pork, diced; 2 tablespoons oyster sauce; 2½ tablespoons light soy sauce; Freshly ground black pepper; Salt; chopped fresh coriander leaves; 1 tablespoon cornflour (optional); 50 g (2oz) shiitake mushrooms, sliced; 450 g (1lb) sticky rice (short or round grain) soaked in water overnight, then drained; 450 g (1lb) sticky rice (short or round grain) soaked in water overnight, then drained

Preparation info

Serves
6

Difficulty
Medium

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

2½ tablespoons light soy sauce
2 tablespoons oyster sauce
1

Asia
Malaysia
Main course
South East Asia

Method

Put the soy sauce, oyster sauce and sugar into a bowl and mix together. Pop about three-quarters of this mixture into a large bowl and add the chicken and pork. Coat well in the mixture.

Heat a little oil in a wok or large frying pan and cook the chicken and pork for about 5 minutes until gol