This Cantonese style baked rice is a Hong Kong restaurant classic, here we use chicken as opposed to pork chop. Fragrant egg fried rice, delicious chicken marinated in Lee Kum Kee Premium Oyster Sauce added to a medley of bacon, onions and Lee Kum Kee Chilli Garlic Sauce - all rested under gooey bubbling cheese for the most delicious fusion experience.
Marinate the chicken with Lee Kum Kee Premium Oyster Sauce and spring onions for 40 minutes.
Put a large frying pan over medium heat. Add oil and bacon, fry until fragrant. Add chopped onions and Lee Kum Kee Chilli Garlic Sauce . Stir-fry until fragrant. Push aside and make a well.
Add sweetcorn and mushroom, cook until softened.
Add beaten eggs and Lee Kum Kee Sweet Soy Sauce to the cooked rice. Mix well till the rice is coated in egg.
Mix the remaining ingredients with the cooked rice and place in a roasting dish. Spread evenly, then topped with all the marinated chicken.
Melt the butter in a clean saucepan and sift the flour into the melted butter. Cook over low heat till it starts foaming then add the white pepper. Whisk in the vegetable stock, cook until thickened and bring to a boil. Remove from the saucepan and pour on top of the rice mixture. Then sprinkle cheese evenly on top.
Bake for 45 minutes in a preheated oven at 180°C until it turns golden brown.
PREP TIME: 60 MINS | COOK TIME: 60 MINS
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
