My friend Roselind from PA mail me some organic home grown long beans not too long ago with some bitter gourd and it was just perfect to cook this meal. I remember growing up eating this long bean rice. My mom used to cook this so often. She was a seamstress back then and she teaches sewing at my grandfather shop lot 6 days a week so by the time she gets home it will be late evening. She will usually cook something quick like this one pot meal with bitter gourd soup and a sambal dish to go with the meal for us. She will stir-fry all the ingredients first and then cook it in the rice cooker. Once she pops it into the rice cooker she can cook the sambal. Once a while she will substitute the long beans with yam/taro, ‘kai choy’/mustard green, cabbage or pumpkin as it depends on what we have at home. I like this type of meal as I can cook a bit more and have it again for the next day.
2 cups jasmine rice – washed and drained
15 long beans/snake beans - cut into 1” length
5 pcs dried mushrooms - soaked and sliced thinly
3 pieces boneless chicken thigh - sliced thinly and season with ½ tsp of salt and ¼ tsp pepper
2 cloves garlic - chopped
5 shallots - sliced thinly
1 tsp grated ginger
3 spring onions – cut small
2 tbsp oyster sauce
2 tbsp light soya sauce
1/2 tsp sesame oil
1/2 tsp sugar or to taste
3 1/2 cups chicken stock/ water
1 tsp of black soy sauce
Salt and pepper to taste
1. Heat up some oil and fry the shallots until lightly brown. Remove the shallot crisps and drain well. Set aside.
2. Remove the oil and leave about 4 tbsp in the wok. Sauté garlic and ginger until fragrant and lightly brown. Add in the chicken and mushroom, stir-fry for a minute. Add in the long beans and stir fry for another minute.
3. Add rice and seasoning. Stir-fry well. Dish rice mixture into an electric rice cooker. Add chicken stock/water and cook rice as usual. Stand rice in cooker for 10 to 15 minutes and then mix in the fried shallots. Mix it well with a pair of chopsticks or fork.
3. Serve warm and sprinkle some spring onions before serving.
I am also submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.