Long bean rice (豆角饭)

This is a very common dish in my hometown (Port Klang) among Hokkien people although I read somewhere that it is a Hakka dish. I remember my grandma used to cook a huge pot of this rice for our lunch. This one-pot dish is easy to cook and requires little time to prepare and washing up later. The star ingredient of this dish is the long beans but you can add any other vegetables or meat.Here I will share 2 methods of cooking this dish. The first method is taught by my grandma and the second method is my simplified lazy version.

Ingredients

2 chicken whole legs cut into small pieces

2 Chinese sausages

4 dried mushrooms

1 bundle of long beans

Cut the long beans

Marinade the chicken with:

2 tbsp dark soya sauce

1 tbsp oyster sauce

1 tbsp light soya sauce

½ tsp sesame oil

Coat the chicken with the marinade

Soak and slice the mushrooms

Slice the sausages

Heat up some oil and fry 2 tsp chopped garlic until fragrant

Put in the chicken only and fry until the meat changes colour

Add the mushrooms and mix thoroughly

Remove and keep aside

Put the long beans into the wok and stir to coat it with the sauce

Remove and keep aside

2 cups of rice washed and drained

Put the rice into the wok and pour the remaining marinade sauce on it

Mix thoroughly to coat the rice with the marinade

Add a little more salt and pepper

Transfer the rice to the rice cooker pot

Put 1/2 less water as required by the marking on the pot

This is because there is water in the chicken and too much water will make the rice soggy

Add the fried chicken and spread it evenly over the rice

Next put in the long beans

Finally, add the Chinese sausage

This is to allow the oil from the sausage to drip into the beans and rice

Transfer the pot to the rice cooker

Turn on and cook as per normal

When the rice is cooked stir the rice to mix all the ingredients

Dish up and garnish with some fried shallots

Serve with cut fresh chili

The second method

I do not fry the rice with this method.
Prepare the chicken and long beans as for the first method.

I find that the mushrooms taste better if marinated. 

Soak and slice the mushrooms

Marinade the mushrooms with

1 tsp dark soy sauce

½ tsp oyster sauce

½ tsp light soya sauce

¼ tsp sugar

Slice the sausages

Wash 2 cups of rice

Add 1 ½ cups of water to the rice

NB Always reduce the amount of water by ½ cup regardless of the amount of rice used

Heat up a fry pan and quickly fry the sausage to extract the oil

Remove and set aside

 

Add a little sesame oil to the sausage oil.

Put in the mushrooms and some chopped garlic .

Fry until fragrant

Put in the chicken and fry until the meat changes colour

Transfer the fried chicken over the rice and spread it evenly.

Leave the gravy in the fry pan.

Put the long beans into the wok and stir to coat it with the sauce.

Put the long beans and fried sausages over the chicken

Transfer the pot to the rice cooker.

Turn on and cook as per normal.

When the rice is cooked, stir to mix all the ingredients thoroughly.

Enjoy!!!