(Serves 2-3)

– 1 cup rice
– water to cook rice
– 1/2 chicken (about 650g), chopped
– 2 lup cheong/Chinese sausages, soaked in hot water for 5 minutes before removing wax covering*, slice diagonally
– 1 tsp dark soy sauce
– 1 tbsp oyster sauce
– a piece of ginger

* thanks reader Michell for sharing the tip via comments

– rice cooker
– grater

Directions (Step-by-Step Photos)

Chicken & Lup Cheong Rice
1. Marinade chicken pieces with dark soy sauce and oyster sauce.

Chicken & Lup Cheong Rice
2. Grate some ginger and squeeze the pulp to get about 2 tsp ginger juice. According to my mum, this step is very important but when I’m busy, I just substitute this step with a few slices of ginger. Add the juice to the marinated chicken pieces.

Chicken & Lup Cheong Rice
3. Slice the lup cheong diagonally.

Chicken & Lup Cheong Rice
4. Wash rice and add water to cook rice. Set to cook.

Chicken & Lup Cheong Rice
5. Open the lid of the rice cooker to check when the rice is almost 3/4 cooked (the water is almost dried up). Each rice cooker is different and will take different timing to reach this state. for mine, it takes 20 minutes.

Chicken & Lup Cheong Rice
6. At this point, add the chicken, lup cheong and a few slices of ginger. I did not add the leftover marinade sauce as it will cause the rice to become soggy. Close the rice cooker lid and continue cooking. My rice cooker cook for a further 20 minutes before it sounds the chime indicating the rice is done . You should “keep warm” the food for at least another 20 minutes after the rice is cooked to ensure that the chicken and lup cheong is cooked through.

Chicken & Lup Cheong Rice
7. Use a spatula to mix the ingredients thoroughly with the rice. After doing so, your rice will become brown from the soy marinade. Garnish with fried shallots and chopped spring onions.