|Mushrooms, cut in half||7-8 pieces|
|Spring onions head, finely chopped||½ cup|
|Garlic, finely chopped||1 tea spoon|
|Ginger, finely chopped||1 tea spoon|
|Soya sauce||2 table spoon|
|White pepper powder,||½ tea spoon|
|Red chilli powder||½ tea spoon|
|Vegetable oil||3 table spoon|
|Vegetable stock||2 cups|
|Cornstarch||2 table spoon|
|Butter||1 table spoon|
|Spring onion green, finely chopped|
- 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.