Ingredients:

• 2 chicken whole legs, deboned
• 2 tbsp minced garlic
• 1 tbsp salt
• 1 tbsp shaoxing wine

Eight Treasures Rice:

• 2 tbsp oil
• 2 tbsp chopped garlic
• 2 tbsp chopped shallot
• 500g ecoBrown’s GOLD Wholegrain Rice, rinsed and drained
• 50g shredded dried cuttlefish, rinsed and soaked
• 25g salty preserved radish
• 25g sweet preserved radish
• 50g lotus seeds, soaked until soft
• 50g carrot, peeled and diced
• 50g yam, peeled and diced
• 50g peanuts, toasted
• 5 black mushrooms, soaked and diced

Seasoning:

• 750ml water
• ½ tsp salt
• 1 tbsp shaoxing wine
• 1 tsp sugar
• ½ tsp chicken stock granules

To serve: Some chopped spring onion and fried shallot oil

Method:

Salty Chicken

1. Mix chicken whole legs with marinade and marinate in the fridge for 2 days.

Eight Treasures Rice

1. Heat up 2 tbsp oil, saute garlic and shallot until aromatic. Add in the remaining ingredients and stir-fry until well mixed. Transfer the mixture into a steaming tray, add in seasoning and stir well.
2. Place salty chicken on top of the rice mixture.
3. Steam the rice mixture and salty chicken over high heat for 30-40 minutes until they are cooked.
4. Remove the chicken and cut into pieces. Fluff up the rice.
5. Divide eight treasures rice into bowls, top with chopped spring onion and fried shallot oil. Serve hot. (Serves: 5-6)