• • Prep Time
  • 10 Minutes
• • Cook Time
  • 30 Minutes
• • Serving
  • 3
  • 3

Instructions

1. Clean, wash and soak rice for an hour.
2. After an hour boil rice in sufficient water with star anise and little salt until just cooked.
3. Remove, drain it well, transfer rice to clay pot and keep warm.(If clay pot is not available keep it in some oven proof pot).
4. Wash and drain mushrooms and cut them into half and keep aside.
5. Mix the cornstarch in half cup of water and keep.
6. Heat oil in a wok, add chopped ginger and garlic and stir fry briefly. Add chopped spring onions and continue to stir fry for a minute.
7. Now add the chopped mushrooms and stir it for 5 minutes.
8. Then add soya sauce, ajinomoto, red chilli powder, and white pepper powder, salt and stir it.
9. Add the vegetable stock and bring it to a boil.
10. Now mix the blended cornstarch and cook it for a minute or until the sauce thickens, stirring continuously. Put the flame off.
11. Pour the sauce on the rice.
12. Add a layer of spring onion and little butter. Cover the pot with a lid and keep in a pre-heated oven at 180 degree Celsius for fifteen minutes.
13. Open the pot at the only at the time of serving.

• Recipe Type : Indo chinese, Rice/ noodels